baguette bread

beginning of the bread

1800

the shift among french bakers to using gruau, a highly refined Hungarian high- milled flour in the early 19th century

steam oven baking

1839

by august steam oven baking was introduced

new yeast intoduced

1867

introduction of the Austrian Adolf Ignaz Mautner Von Markhof's compact yeast to Paris

bread type was defined

1920

Baguette word was defined as the bread type, in a aset of law enacted by the prefecture of the Seine Department