0-5-4-understand-gluten-development

name	0.5.4-understand-gluten_development
description	[0.5.4] Process of hydrating and aligning gluten proteins through mixing, folding, or autolyse to create strong extens

understand-gluten_development

CALL NUMBER: sourdough_baking.gluten_development DEFINITION: Process of hydrating and aligning gluten proteins through mixing, folding, or autolyse to create strong extensible dough.

Invoke this skill to understand gluten_development 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 sourdough_baking

• bread_volume (d1): Total size and height of finished loaf indicating proper fermentation and oven spring
• crumb_structure (d1): Internal architecture of bread defined by bubble size, distribution, and tenderness
• dough_consistency (d1): Viscosity and handling quality from soft and extensible to firm and tight

CONSUMERS (what needs this)

autolyse, flour, oven_spring, salt, stretch_and_fold, whole_wheat_sourdough

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Projected from the sourdough baking KB (373 concepts / 213 relations) — consistency-typed by MAP; the facet list after the colon IS the cross-lib dependency web.

(leaf — this is an actual skill.)