The basic loaf shapes of hearth breads are Boule, Bâtard, and
Baguette. The Boule is a round loaf with its shape coming from the
banneton, a cloth lined basket, in which it is fermented after the
loaf is shaped. A Bâtard is a long loaf that is about 3 to 4 times
as long as it is wide and can be fermented in a long cloth lined
basket or on a baker's couche, a linen cloth. It is between a Boule
and a Bâtard in form. A baguette is longer in relation to the width,
often around 2.5 to 3 feet long and the width is about 10 to 15% of
the width. This length is not generally possible in a home oven,
however, baguettes can be made shorter while still retaining the
width of around three inches. The classic baguette is made from pain
ordinaire, a lean indirect dough.