| name | 0.2.5-understand-bake_time_calculation |
| description | [0.2.5] Estimation method factoring bread_volume, dough_temperature at bake, and baking_temperature to predict appropr |
understand-bake_time_calculation
CALL NUMBER: deep_baking.bake_time_calculation
DEFINITION: Estimation method factoring bread_volume, dough_temperature at bake, and baking_temperature to predict appropriate baking_duration for proper internal_temperature achievement.
Invoke this skill to understand bake_time_calculation down to its primitives. The RELATIVE ROOT below is the least-fixed-point closure of everything it bundles from — the full import cone, grouped by the lib each prim comes from. Projected from a prover-typed KB (MAP/SWI-Prolog consistency gate): every reference below resolves.
THE RELATIVE ROOT (the import cone, by lib)
from deep_baking
- baking_time_effect (d1): How extended baking duration deepens crumb color through prolonged Maillard reaction and moisture loss.
Projected from the sourdough baking KB (546 concepts / 369 relations) — consistency-typed by MAP; the facet list after the colon IS the cross-lib dependency web.
(leaf — this is an actual skill.)
