Types of Baguettes

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).

Brioche (/ ˈ b r iː oʊ ʃ, -ɒ ʃ /; French: ) is a pastry of French origin that is similar to a highly enriched bread, and whose high egg and butter content (400 grams for each kilogram of flour) give it a rich and tender crumb.

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.

A baguette (/ b æ ˈ ɡ ɛ t /; French: ) is a long, thin loaf of French bread that is commonly made from basic lean dough (the dough, though not the shape, is defined by French law). It is distinguishable by its length and crisp crust.

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.