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 barra y les damos forma de nuevo de baguette con cuidado para no aplastar el flato http://connerwnfvm.pointblog.net/Datos-sobre-Pan-Frances-Revelados-31542131