A loaf of bread of French origin, made with 12 to 16 oz/340 to 454 g of dough, shaped into a long, skinny loaf that ranges from 2 to 3 in/5 to 8 cm in diameter and 18 to 24 in/46 to 61 cm in length. The dough, made of flour, water, salt, and yeast, yields a paper-thin crisp crust and a light, airy crumb.