Miche and baguette are terms for different shaped loaves of bread with a miche being a large, round loaf and a baguette being a long, thin loaf. Both are types of French bread.
Both miche loaves and baguette loaves are made with a variety of different types of dough. In the United States, miche loaves are often associated with coarse country-style dough that contains whole grains and natural rising agents, such as pain de campagne. Baguettes are more often associated with refined, white dough made simply with flour, yeast, salt and water. The term "baguette" comes from the French word for baton while the term "miche" is a more generic term for loaf.