Which is hard, a baguette or a large leche

The baguette can hit the hard surface of the dallet straight on by virtue of its pointed end.

The baguette is a traditional French bread. Baguettes are usually formed into slightly free-form breadsticks, shaped through a series of folds and rolls, and left to rise in a cloth-lined basket or in rows on a flour-dusted dough fermentation cloth, which is very hard to the touch.