This is the green mile of the bakery, the end for both bacteria and yeast.
It's called a setter, upon which the loaves are laid out and sent into the oven. Time taken - no more than 2 minutes, sometimes much less.
In the short time, there are moments that seem fast, mechanical, unthinking - the baskets are placed quickly onto the setter, dough is turned out of the baskets.
Yet, sometimes each of the dough is lovingly brushed with the hand, almost like brushing a wisp of hair off, making sure it goes in looking dignified. Be well and see you soon, when you come out the other end.
When it emerges, it would have changed status. In goes dough, out comes loaves.
I can't decide if this is the beginning or the end of a good thing.
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| Taking their place on the setter. |
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| Dough being tipped out of their baskets in which they have been proofing. |
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| The brief moment before they are sent into a scorching oven. |
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| The last push. |
