In re pain a l'ancienne -- which I have attempted a couple of times with okay results -- I have no problem with the instructions from various sources, but this one bit from a number of sources about the just-before-shaping stage just leaves me scratching my head:

<Roll the dough gently in the sprinkled flour to coat it thoroughly, simultaneously stretching it into an oblong about 8 inches long and 6 inches wide.>

Roll *and sretch into an oblong* simultaneously? I cannot get that picture in my mind. Roll, I got. Stretch, I got. But both at the same time? I thought originallly that the idea was to mainpulate the dough as little as possible, much less pull off this maneuver.

Anybody have a video clip illustrating this particular part of the technique? I would be so mad crazy grateful, you don't even know.