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. Dejamos reposar en la misma superficie enharinada. Espolvoreamos cada baguette con harina y las volvemos a cubrir o acertadamente con film http://francisco-casal44320.blogofoto.com/22696824/p-n-frances-cosas-que-debe-saber-antes-de-comprar