Although the word "baguette" was not used to refer to a type of bread until 1920, the word itself simply means "wand", "baton" or "stick", as in baguette magique (magic wand), baguettes chinoises (chopsticks), or baguette de direction (conductor's baton).
A Ficelle is a long, cylinder-shaped French bread. A Ficelle has crispy brown, split-top crust, and a chewy interior with air-pockets. It is identical to a baguette, including the production method and the scoring on the top, except it is made much more thinly.
Pain a l'Accienne (mini) Baguettes. Makes six mini baguettes (Recipe from the amazing Peter Reinhart's Artisan Breads Every Day) 4.5 cups (20 ounces/ 567 grams) unbleached bread flour. 1 3/4 tsp (0.4 ounce/ 11 g ) salt. 1 1/4 tsp (0.14 ounce/ 4g) instant yeast (it must be instant yeast, not just active dry yeast.
Pain de campagne ("country bread" in French), also called "French sourdough", is typically a large round loaf ("miche") made from either natural leavening or baker's yeast. Most traditional versions of this bread are made with a combination of white flour with whole wheat flour and/or rye flour, water, leavening and salt.