Preparing Dough in Seattle
A Seattle bakery kitchen glows with the cool, diffused light of early morning as a baker in a flour-dusted apron leans over a stainless steel counter, his hands busy folding layers of dough. Beside him, a pair of heavy pruning shears rests on a folded linen runner, an odd but practical tool for a morning that involves both bread and garden prep. The worn varnish on a nearby wooden chair rung catches the ambient light, against the smooth, cool metal of the work surface. A steaming cup sits near the edge, steam rising in the chill air, while a stack of local paperbacks lies open, pages fluttering slightly in the ventilation draft.
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