Ficelle

This loaf is long, like a baguette, but only about 2 inches in diameter after baking. Divide the dough into 4 even portions. Flatten each into a thin 14-by-6-inch rectangle with your palm. Tightly roll up and fold into thirds the long way, as for a baguette. Gently transfer, seam side down, to baguette pans or bakin