Instructions: BAGUETTE: a long, thin loaf with diagonal slashes in the top crust.

BATARDE: a medium-long loaf, wide in the center and tapered at the ends; also called a French loaf.

BOULE: a round loaf of white bread; the name is French for "ball."

CIABATTA: a flat, chewy choice with lots of holes in the dough and a flour-coated crust; the Italian name means "old slipper."

FOCACCIA: flat Italian bread with a pebbly, dimpled top; may be plain or made with herbs, onions, or olives.

FOUGASSE: a low, lattice-cut loaf originally made in the south of France and sometimes studded with Mediterranean ingredients like anchovies or olives.

SEMOLINA BREAD: usually made with unbleached all-purpose flour and finely ground, unbleached patent durum flour, which gives the bread its characteristic pale-yellow color. Coarsely ground semolina flour, which has the texture of cornmeal and is used in pasta making, is traditionally dusted on the bread pans to prevent loaves from sticking.

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