Photo Gallery #19 From the Couche to the Loading Peel

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Published 2025

Unload the Couche starting with the bread on your far right-hand side. Grab a Transfer Peel with your left hand. Place its leading edge about an inch or two from the left edge of the bread. Press down to anchor the Transfer Peel onto the Couche.
Your right hand does the work... Gather material in your right hand so it moves closer to the bread. Draw the Couche up and toward your other hand. Be swift and sure, you need momentum to invert the bread onto the Transfer Peel.
Peel back the Couche with your right hand. Make sure the bread sits firmly on the Transfer Peel.
Transfer the bread onto a Loading Peel dusted with flour or semolina.
Arrange breads about 3 or 4 inches apart on the Loading Peel. Move them to the leading edge so they slide easily onto the deck.
Score your loaves. Long, overlapping slashes are typical for Bâtards. Load your breads directly onto the hearth.

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