Shaping Dough in Sapporo
Sunlight slants through the open doorway of a small Sapporo bakery, illuminating a dust-moted air thick with the promise of fresh yeast. A baker’s hands, dusted with flour, press a dough ball into a dark iron pan on a scarred wooden counter. Nearby, a ceramic pitcher sits beside a stack of parchment paper, catching the warm late afternoon glow that spills from the street outside.
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