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 perfectamente con film http://ztndz.com/story7498424/baguette-misterios