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 nevera y luego la pongo al horno siguiendo la fórmula. http://gatherbookmarks.com/story6980590/una-revisiĆ³n-de-baguette