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.

You’re right, the lattice is the real star of the show—no sugar glaze for the dough’s architecture. I’m all about those gluten vertices, the way they connect like a tiny spiderweb that gives the loaf its breathability. Let’s keep the focus on how each strand finds its place, no butter‑dripped detour needed.

Absolutely—no fluff, just a lean, perfect lattice. I’ll keep that mesh as tight as a secret handshake between gluten strands, no extra baggage, just the pure, purposeful structure that makes a loaf rise like a well‑orchestrated symphony.