 Complete the following phrase:  Much of the history of the baguette is speculation; however, some facts can be established. Long, stick-like breads in France became more popular during the 18th century, French bakers started using gruau, a highly refined Hungarian high-milled flour in the early 19th century, Viennese steam oven baking was introduced to Paris in 1839 by August Zang, and the Austrian s compact yeast in 1867 at the 