You've got a ball of wet flour held together by proteins and the absorbent quality of starch. You put it in the oven to cook it. Within minutes, a crust forms on the outside, creating an impenetrable barrier. There's still plenty of water inside and that water is heating up and turning into steam, which cooks the inside of the loaf.

Now, how the fuck does that steam pressure not lead to an explosion? It's got nowhere to go-- even if you score the bread, that scored area develops just as hard of a crust. In theory, it should act like a kernel of popcorn and, in some way, POP in the oven. Yet instead we get a tasty loaf of bread.

Explain this scientifically