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 meteorismo http://gatherbookmarks.com/story6979829/examine-este-informe-sobre-baguette