Solid heat is desirable for all types of bread. Too much "flash" heat is particularly undesirable when formulae rich in sugar and milk are used. In general, it is difficult to bake hearth breads without steam. Low-pressure steam is usually introduced into the baking chamber at the time of loading, developing crust characteristics that are hard to obtain by any other means. In some cases, there is no steam available. To replace it, various means have been devised. A common method of simulating steam baking is the use of egg wash immediately after molding and then again before baking.
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