Typically made with flour, water and yeast, made in either of two ways; from a straight yeast and the other from a starter, a mixture of fermented flour and water with a pinch of yeast.

This second method, produces a crusty loaf which has medium density and can be kept for a couple of days.

The baguette - French for "little stick" - is a long, thin loaf of crusty bread, normally scraped with a "Lame" to give it that scored look. A Baker's couche (a special canvas) is used while the bread proofs to keep its elongated peculier shape.