Crust gelatinisation and shiny crumb
I've been experimenring with my ourdough and thanks to one tip in particular about cooking for longer, I'm starting to feel that my sourdough is improving.
I've seen a few pictures of bread crusts on here and elsewhere that have a brittle shinyness (this is called gelatinisation I gather) to them and a sheen to the crumb too. It's a look I would like to cultivate in my bread - in the wholemeal/brown loaf I baked yesterday, I can see some crust gelatinisation.
The crumb is good and very tasty, but not shiny.
Are these two features related?
Is it simply a matter of oven time?
How do you get that shiny look to the crumb?
Thanks in advance for any help or observations you might have