Why steam makes air-fried baguettes crispy, not soggy
It may seem unusual to steam a baguette, but using a steamy oven for baking bread—particularly baguettes—is a well-established technique that many bakers endorse. The hot water vapor helps maintain moisture in the crust, preventing it from hardening too quickly. This allows the loaf to expand fully, resulting in a lighter crumb structure and avoiding an overly tough crust. When the crust finally sets, it should be thinner and crunchier than if the bread were baked without steam. Additionally, the steam enhances the crust's color by caramelizing the sugars on the loaf's surface.
Whether you're air-frying frozen mini baguettes or reviving a stale one from the fridge, focusing on its crumb structure isn't a major concern. Instead, steam is essential for restoring the bread's original texture during reheating. By heating the bread with a small amount of water, you reintroduce moisture, preventing the baguette from drying out and ensuring a soft, springy interior with a crisp (but not overly hard) crust.
Geoffrey Zakarian's technique isn't limited to baguettes, either. A bit of water can significantly improve the reheating of pizza and other starchy foods as well. While you might want to avoid putting loose rice in an air fryer (some things are still best suited for microwaves), leftover pasta, garlic bread, and french fries can also benefit from this chef-recommended steaming method.
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