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://medialunasdegrasa44321.blogocial.com/Un-arma-secreta-para-Receta-Baguette-26764976