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. La idea es que los pliegues del paño sirvan de soporte para que las baguettes mantengan su forma y fermenten sin http://letusbookmark.com/story7719544/examine-este-informe-sobre-baguette