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The steam that has settled on the surface of the bread also dissolves sugars in the dough. As the bread stops expanding and the steam begins to evaporate, the sugars are left behind to caramelize (yum!) and create a glossy crust.
Steaming is really only useful during the first 5-10 minutes of baking while the yeast is still active and the internal structure hasn't set. After this time, the crust needs its own time to set and dry out".
I like to spray the top of my bread with water before putting in egg to bake on stone.
Some breads you do not want a soft crust!
If adding water to the pan right when you put the bread on the stone add only enough to last around 5 to 10 minutes.
If using the caste iron pan to create steam remember this will cause an immediate burst of steam when you add the water.