The definitive French loaf, the baguette is so common it is often referred to as pain ordinaire, or "ordinary bread." Beneath the crisp, brittle crust of a baguette is an airy crumb and a rich nutty flavor, making it the perfect accompaniment to any meal -- or, in the case of breakfast, the perfect foundation.

Working with one portion of dough at a time, fold it in half lengthwise to form a right, narrow log. Gently press edges with lightly floured fingertips to seal.

Using your palms, roll the dough on the work surface until it's about 16 inches long, rolling more firmly at the ends to create a tapered effect.

Place loaves, seam side down, on a floured towel, folding the towel between them to prevent the loaves from sticking to one another. Let rise at cool room temperature until loaves have almost doubled, 40 to 50 minutes. Using the tip of a lame (or a razor blade), slash the surface of each loaf a few times.

The boule is one of Europe's greatest and most traditional forms of bread. It is often made with rye or other whole-grain flours but also works well as a rustic white made from French dough. A robust bread with a firm crust and a dense, moist crumb, this loaf is particularly good when toasted.

Working with one portion of dough at a time, roll dough tightly, starting at one short end. Gather edges, and gently pull and tuck them underneath the dough to create a round shape, pinching them to seal.

Place dough on the work surface. Cup hands around dough, and rotate it in circles until a smooth, taut ball forms.

Place dough, smooth side down, in a colander lined with a generously floured towel. Let rise, covered, at cool room temperature until it has almost doubled, 40 to 50 minutes. Using the tip of a lame (or a razor blade), slash the surface of each boule, forming an X.

The French have no word for roll, relying instead on the term petit pain, which means "little bread." Indeed, these are simply small, rounded baguettes. They convey a more formal air than a baguette, making them ideal for entertaining. Any that remain make a delicious breakfast the next day, slathered with butter and drizzled with honey.

Working with one portion of dough at a time, fold it in half lengthwise to form a tight, narrow log. Gently press edges with lightly floured fingertips to seal. Using a dough scraper or a chef's knife, cut into eight pieces.

Gather edges of each piece, and gently pull and tuck them underneath dough to create a round shape, pinching to seal. Place dough on surface. Cup one hand around dough, and rotate it in circles to form a smooth, taut roll.

Let rise, covered, at cool room temperature until it has almost doubled, about 30 minutes. Use the tip of a lame (or a razor blade) to slash the surface of each roll.

Ciabatta comes from the Italian word for "slipper," owing to its flat, elongated form and slight sag in the middle. The name pertains not just to the shape, but to the particular dough. Olive oil gives this loaf its pleasant chewiness -- plus a longer shelf life than most home-baked breads. Slice it into thin strips to serve at the table, or cut it in half lengthwise for sandwiches.

Place each portion of dough on a lightly floured towel, seam side down. Let rise at cool room temperature until it has almost doubled, 40 to 50 minutes.

Transfer dough to a parchment-lined baking sheet. Working with one portion of dough at a time, gently stretch it to a 4-by-10-inch rectangle. Dimple entire surface with lightly floured fingers.

Repeat stretching and dimpling with the remaining dough. Bake immediately.