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 correctamente con film http://juliuspfqbm.blogzag.com/20233018/acerca-de-baguette