Today I discovered another small part of the alchemical process of the Malt Leaven Bread. See these pictures. A bread almost a week old, it becomes dry.
Then steamed, it is a metamorphosis.
More dramatic difference is noticeable in actuality, but the color change you can clearly see. This is the same bread, only steamed. When bread gets old it turns into the Beta state, steaming brings it back to the Alpha state: moist, much more appetizing.
So that is what you do with a week old bread, not the same when toasted.
A few more before and after pictures:
Before
After
