Hey there

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

Azazello