Typically a good shiny crust is from steam and good surface tension on the shaped loaves. Usually if I’m baking something that needs a good crust, I’ll put a cast iron skillet on the rack beneath the bread, and preheat it with the oven. While the oven preheats, boil a cup of water. As soon as you load the bread, pour the boiling water into the hot skillet, then shut the door right away. Make sure you wear thick oven mitts so you don’t burn your arms with the steam!