To begin we weigh quite Ingredients (flour, yeast, salt).

Then we add l water (1 kg of flour = has little near 600 gr water), then we  "throw"("launch") the kneading-machine in first speed to make what l we call the "frasage". (Mixture of raw materials)

Once the ended frasage (has little near 5 minutes)we "throw"("launch") the kneading-machine in the second speed so that the dough incorporates of l air(sight) (hanging has little near 15 minutes)

To finish we incorporate the salt during 5 minutes into the second speed.

Bitter to have Laisseé rest(base) the dough 5 minutes (so that she(it) relaxs), we weigh her(it) in Several tubs d a well defined weight.

Then we put the dough in a called " diviseuse " machine to cut her(it) in 20 equal parts.

Bitter to have put the dough in one pâton " relaying " (below on the photo) we  "shape" her(it) by putting her(it) in a "façonneuse" to make him(her) take the length to wish.

The dough having set the shape to wish is put on a cloth(canvas) ( very thick tissue).

We arrange then the whole in a big turntable ladder which is going to be stored in a room(chamber) of fermentation before the stake in the oven.

The system of the room(chamber) of fermentation is very simple, c is a big refrigerator which can make some heat; we stock the dough has 5 ° so that the yeast did not make effect, then the room(chamber) of fermentation déclanchera have l the hour to wish so that the temperature reaches(affects) 18 °; what will make ferment the dough, what can then be cooked.

C the moment of the stake in the oven is now; we take the dough fermented with a small board to put her(it) on a carpet; we " scarifie " the dough (action cut the dough to make hunt(chase away,chase away) gases what prevents has the dough of burst in the oven; it also serves has to return the more beautiful bread) then we enfourne, without forgetting d to open a gate which will leave escaped from the vapor, which will give l aspect a little glittering with some crust.He(It) does not stay any more than has to watch the cooking (more the weight of the dough is important, more it will be necessary of time has the cooking.

C is has the shovel or with the carpet that l we take out of the oven the cooked bread.

He(It) does not stay any more than has to store the bread in baskets before putting them in beam(shelf).

And Voila the result!!