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beginning of the bread
the shift among french bakers to using gruau, a highly refined Hungarian high- milled flour in the early 19th century -
steam oven baking
by august steam oven baking was introduced -
new yeast intoduced
introduction of the Austrian Adolf Ignaz Mautner Von Markhof's compact yeast to Paris -
bread type was defined
Baguette word was defined as the bread type, in a aset of law enacted by the prefecture of the Seine Department
