What is causing a dull crust?
I've come back for another try at sourdough during these times, and I've had decent success, but I can't achieve the shiny, crisp crusts that I see online. There is a dullness from the flour (combination of rice and whole wheat) used to dust the basket and the crust is just slightly thick.
I'm primarily following the Tartine country loaf recipe, although after 4-5 stretch and folds, I let it sit to rise for about 2 hours before an overnight cold ferment.
I'm baking straight out of the fridge on a pre-heated stone at 500, using this method for steam: http://www.thefreshloaf.com/node/20162/oven-steaming-my-new-favorite-way [1]
Also, when I remove steam at 20 min, I move the loaf to a middle rack for another 20-25 min to avoid the bottom burning.
From reading other posts, I suspect I might not be getting enough steam. If so, would spraying the top of the loaf before going in help? Or is this loaf actually closer than I think it is given there is decent color?