Once the necessary ingredients to make a loaf have been mixed and kneaded, the baker transfers the dough from the kneading machine to the fermentation box, a wooden box in which an environment has been created, from one batch to the next, that encourages fermentation. Even when empty, it retains a slightly sour aroma reminiscent of a light beer or semi-hard cheese. The baker removes the dough from this receptacle by taking pieces about the size of a loaf. This is done entirely by hand, allowing the baker to judge the quality and strength of each piece as they handle it. Poilâne®'s bakers perform all the steps in the production of Poilâne® loaves by hand: placing them in the kneading machine, weighing them, shaping them, putting them in the oven, and removing them from the oven.