Hi James. The reason steam is helpful when bread is rising is to simply warm up the environment that your dough is in. This will help it rise faster than if it were on the counter at room temperature. Steam in the oven is what causes loaves to get a nice high ovenspring, a crisp crust, and a wonderful crackly, crunchy exterior. Steam in the oven is either created by baking your bread in a pan with a lid, or pouring boiling water into a hot skillet at the bottom of your oven. Happy baking! Annabelle@KAF

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