The loam of Fès which enters the composition of the cooked earth is extracted in form of blocks. It is then plunged into a basin dug(deepened) on even the soil. At the end of twenty four hours, the artisan (mixer) goes down in the basin to cream the earth. Legs and arm in water, the artisan kneads the earth to make it homogeneous, while looking after to eliminate the slightest substantial particles such as pebbles, small wooden pieces, etc..