 This new "cold milling" process, particularly well suited for hard wheat, likely resulted in lighter, more airy breads of greater baked volumes.The Vienna bread-production process innovations are often credited for baking with steam leading to different crust characteristics.In 1837, August Zang, a native of Austria, opened a Bakery in Paris called the "Boulangerie Viennoise" which first introduced steam baking to France, and whose process was described in detail in an entry on Viennese Bread in an 1849 French Industrial Chemistry book