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 mostrador al dia y la dejo descongelar en la Refrigerador y luego la pongo al horno siguiendo la fórmula. http://roque-cambareri17160.blogstival.com/16591188/conseguir-mi-baguette-to-work