Long, stick-like breads in France became more popular during the 18th century,[7]: 5  French bakers started using "gruau," a highly refined Hungarian high-milled flour in the early 19th century,[7]: 13  Viennese steam oven baking was introduced to Paris in 1839 by August Zang,[7]: 12  and the Austrian Adolf Ignaz Mautner von Markhof [de]'s compact yeast in 1867 at the Universal Exposition.

In summary, "the bread which became known as the baguette first appeared in its most primitive form in the eighteenth century, then experienced several refinements and variations before being (officially) given that name in 1920.

"[10] "Housemaids were hurrying homewards with their purchases for various Gallic breakfasts, and the long sticks of bread, a yard or two [0.9 m to 1.8 m] in length, carried under their arms, made an odd impression upon me.

The first steam oven was brought to Paris in the early 19th century by August Zang, who also introduced Vienna bread (pain viennois) and the croissant, and whom some French sources thus credit with originating the baguette.

[12] Deck ovens heated to over 200 °C (390 °F) use steam injection to allow the crust to expand before setting, thus creating a lighter, airier loaf, and to melt the dextrose on the bread's surface, giving a slightly glazed effect.

[17][18][19] Other stories credit baguettes as being an invention to stop French metro workers from having to carry knives that they used to cut their bread.

Switching from the round loaf to the previously less-common, slender shape of the baguette solved the problem because it could be prepared and baked much more quickly.

[20] The law in question appears to be one from March 1919, though some say it took effect in October 1920:It is forbidden to employ workers at bread and pastry making between ten in the evening and four in the morning.

[21]The "baguette de tradition française" is made from wheat flour, water, yeast (as the leavening agent), and common salt.

In France, not all long loaves are baguettes; for example, a short, almost rugby ball-shaped loaf is a bâtard (literally, bastard); its origin is variously explained but undocumented.

As part of the traditional continental breakfast in France, slices of baguette, known as tartines, are spread with butter and jam and sometimes dunked in bowls of coffee or hot chocolate.

[citation needed] Baguettes are generally made as partially free-form loaves, with the loaf formed with a series of folding and rolling motions, raised in cloth-lined baskets or in rows on a flour-impregnated towel, called a couche, and baked either directly on the hearth of a deck oven or in special perforated pans designed to hold the shape of the baguette while allowing heat through the perforations.

In 2004, the bakery chain Marie Blachère introduced the option to select three varieties of baguettes distinguished by baking time: bien cuite (well done), dorée (golden) and blanche (white).

For example, the Vietnamese bánh mì uses a high proportion of rice flour, while many North American bakeries make whole wheat, multigrain, and sourdough baguettes alongside French-style loaves.