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During baking, the water in the dough morphs into steam, making the insides soft. As the baguettes bake, the steam evaporates from the dough’s surface, leaving behind a dry, firm crust.

Claudia Romeo: Baguettes. Can you name a more quintessential ... He's an artisanal baker, son of a baker, who's been making bread basically ever since he can remember. This is his shop.