The baking cloche, above at left, is for round "hearth breads," also called "boules." If that's what you want to bake, one of these would definitely be a good investment, because they make wonderfully crisp crusts.
In the center are two open loaf pans for sandwich loaves. The white one is Corning ware. I like it because it's a little taller than most loaf pans, so it supports the bread a bit better as it rises. I use the metal pan for smaller loaves.
On the far right is a metal pan for French bread, or baguettes. Again, the thing to use if this shape loaf is what you want. For either baguettes or boules, of course, you can just set the bread loaf on a cookie sheet or other flat surface. You'll get much better shapes and much better crusts if you use these specialty pans, though.
Second from left at the front is a baker's tile. They come in sets of four. You line your oven rack with them and they give your bread a good crust. They're also good for pizza.
I use them with the baguette pan, or with any of the open loaf pans. I don't use them with the cloche.
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