The steam allows the crust to expand before setting, thus creating a lighter, airier loaf. It also melts the dextrose on the bread's surface, giving a slightly glazed effect. Volvemos a aplastar suavemente cada mostrador y les damos forma de nuevo de baguette con cuidado para no aplastar el flato http://garrettimicg.blogofoto.com/22696902/consideraciones-a-saber-sobre-p-n-frances