Pain de Mie, or Pullman Loaf
Oh, those French bakers. They take great pains (no pun intended) to make slender baguettes with thick, shatteringly crisp crusts. And yet, as if to thumb their noses at the whole artisan baking thing, they also crank out rectangular sandwich loaves with virtually no crusts at all.
Pain de mie (“bread of crumb”) is the anti-baguette. [...]