Crust is an important attribute of crispy rolls such as French baguette. The quality of crust is often discussed in the literature. Beside, the precise impact of the amount of steam injected in the oven at the beginning of baking is not always very well indicated. The steam injection corresponds also to a significant amount of energy, due to the high latent heat of water vaporisation. Steam injection results in increase of the humidity in the oven. Some of the moisture condenses on the cold fermented dough pieces. The condensation plasticizes the superficial layer of the dough pieces (Zhang et al. 2007); therefore, a strong interaction is foreseen between the amount of steaming and the oven rise (loaf expansion during the first minutes of baking). This study presents an overview of recent investigations carried out in our research group. More than any other processes, baking is concerned by energy demand as it is estimated that bread baking demands between 2 and 5 times more energy than any other food processing (Le-Bail et al. 2010). This is due to a high temperature and a low occupation ratio of the products in the oven. The energy is shared between bread dehydration (crust formation), losses to the ambiance and energy for steaming (Dinçer 1997; Fellows 1996). Values on energy demand for baking are in a wide range; (Le- Bail et al. 2010) proposed a value of 3.7 MJ/kg , whereas steaming (Dinçer 1997; Fellows 1996) proposed values in the range of 5 MJ/kg. The moisture loss during baking is usually in the range of 10 to 20% (Vulicevic et al. 2004) which corresponds to 10 to 20% of the total baking energy. Steam injection is also representing between 10 to 20% of the baking energy (Vulicevic et al. 2004). Steaming is important for the final quality of the crust. The expansion of the fermented dough during the first steps of baking is called the “oven rise”. The fermented dough is exposed to radiative and convective heat transfer from the oven including also condensation of the moisture contained in the air of the oven. Coupled heat and mass transfer result in an expansion of the cells contained in the fermented dough via (i) increased CO2 production by yeast (until yeast inactivation), (ii) expansion of the gas contained in the cells, (iii) vaporization of the CO2 and of the ethanol solubilized in the liquid phase of the dough and (iv) moisture vaporization as proposed by (Zhang et al. 2007). The expansion of the gas cells contained in the fermented dough stops when rupture of the wall of cell occurs (interconnection of the cells). The rupture is linked to a loss of plasticity caused by starch gelatinization and protein coagulation (crumb setting) occurring between 60°C and 90°C roughly. During oven rise, the surface of the fermented dough is exposed to an increasing tangential stress caused by the rise of the pressure in the dough. Depending on the amount of steam which condensates on the dough surface, the surface of the plasticity of the dough will be more or less pronounced. Therefore, there is a direct link between the oven rise (and subsequently final bread volume) and the amount of steaming. The amount of literature related to steaming during baking is very limited even though some authors have taken great care in developing sophisticated models for bread during baking (Mondal and Datta 2008; Zhang and Datta 2006). In the review proposed by (Mondal and Datta 2008), steaming is quoted once; the quotation was about the publication of Arhné et al. (Ahrne et al. 2007) in which the authors have done several steam injections during baking to mitigate acrylamide in the bread. This paper presents a summary of two recent studies. Study A has been submitted in 2010 to Journal of Food Engineering (Le-Bail et al. 2011) and study B has been submitted in 2011 aiming at better understanding the impact of the amount of steaming on the structure and properties of the crust.