I'm reasonably happy with the interiors of my recent sourdough boules, but the exteriors are depressing. They are brown to dark brown, flat, dull and smooth. No golden glow, no little bubbles under the surface. Looking at the photos on TFL makes me afraid to even photograph mine! What variables contribute to an attractive crust on a white flour, French-type boule, batard or baguette?
Thanks, as always