Amazing French Bakery 〈 Le Couvent 〉

I don't know why it won't load. It's supposed to fold, no? I don't know. I don't know why it won't load. It's supposed to fold, no? Did it touch the dough when you kneaded it? Yes, of course. But be careful, because when you touch the rye, there's something... When you touch the rye, you can't touch it just like that. No, no, no. You take the flour and you put it on top, and then you can see the consistency. You don't do that either. This dough talks to me. It's going to stay wet for a while. It's going to be the best starter. It's the functionaries' college. It smokes. To visualize the blade stroke, he does this. He flourishes the... The blade stroke is... in the band here, you see? On one side and on the other side of the band. Otherwise, they tend to do this, you see? Yes, too much sausage. So, the cut line is this. And above all, you see, you have to go to the end. I'm the one who invented this. No, it's me. But stop, stop. But stop. I'm the one who invented this. But he... So... I recommend it. Oh la la. That's not it. You have to have this line here. You don't have to go... very straight. It's almost dotted. I'm glad we helped him. Otherwise, he wouldn't have had time to come back. I have the impression that on the carpet, they will be more beautiful in front than the one behind. No? Yes. Do you want me to fix it? No, it's fine. It doesn't smell anymore. I don't even know if I'm going to put them in. It's three or five grams each. Yes. Oh, ----. It's big, that. It smells like ----. I'm going to throw away my lighter. I'm going to throw it away. And then you're going to tell me. We're going to try the small one and take the big one. It's not bad, is it? It's small for a salad. Look at that. Thank you. Come on, uncle, come and see.