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. Saco una barra al dia y la dejo descongelar en la Refrigerador y luego la pongo al horno siguiendo la fórmula. http://letusbookmark.com/story7719775/se-rumorea-zumbido-en-baguette