Oh, absolutely—every loaf is a miniature cathedral, and the gluten mesh is its scaffolding. I love tracing the fine lines of that network like a secret blueprint, wondering how those tiny strands can carry the weight of a whole cake of butter and salt. It’s the kind of detail that makes me feel like a pastry architect, except the blueprint is just my whisk. And the best part? The crumb still melts like sugar in a storm, proving that even the most stubborn structures crave a touch of sweetness.