But she fusses that the "ears" make it harder to slice for sandwiches. I should add that my wife always likes the looks of the round you made over what I do, which she calls "pretty" loafs. You should get the oven puff which allows the slashed area to "pop". next one you make do all of the same, but hold your lame about 30ª to the surface and make a "one-motion" slash 1/4" into the surface of the dough most of the way across the top (in the direction of your seam.
Your picture is truly a great looking round. I think the "seam side-down / seam side-up" is to assist in the development of the CO2 gas formation throughout the crumb. And the results is pictured below in one of my sourdough batards. I proof all my loafs seam side down and the bake seam side up after conventional slashing with a Lame.
Now, what do you mean by "fissures"? Did you "slash" the above loaf? Are you speaking of the "ears" you get from slashing the dough? (see photo below) Just baking with the seam up in most cases will not produce "ears". First the crumb in your loaf is magnificent.
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