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. Saco una barra al dia y la dejo descongelar en la Fresquera y luego la pongo al horno siguiendo la récipe. http://eduardongrbl.bloguetechno.com/Conseguir-Mi-P-n-Frances-To-Work-27031660