Steam gives baguettes their crispy crust
Steam is crucial for baguettes, creating their iconic crispy crust and enhancing flavor by allowing the dough to expand fully before crisping.
The secret to a classic French baguette's thin, crackly crust is steam. When dough bakes in a hot oven, steam keeps the surface moist, allowing the bread to fully rise and create those signature air pockets. Once the steam vanishes, the crust rapidly dries, forming a crisp, golden shell that shatters delightfully.
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