| name | 0.3.6-understand-fold_count_8 |
| description | [0.3.6] The degree to which the number of folds produces visible and tactile improvements in dough_strength and gluten |
understand-fold_count_8
CALL NUMBER: deep_bulk_fermentation.fold_count_8 : sourdough_baking(4)
DEFINITION: The degree to which the number of folds produces visible and tactile improvements in dough_strength and gluten_development, measurable by dough extensibility and windowpane test.
Invoke this skill to understand fold_count_8 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
- gluten_development (d1): Process of hydrating and aligning gluten proteins through mixing, folding, or autolyse to create strong extensible dough.
- bread_volume (d2): Total size and height of finished loaf indicating proper fermentation and oven spring
- crumb_structure (d2): Internal architecture of bread defined by bubble size, distribution, and tenderness
- dough_consistency (d2): Viscosity and handling quality from soft and extensible to firm and tight
CONSUMERS (what needs this)
fold_count_3
Projected from the sourdough baking KB (630 concepts / 458 relations) — consistency-typed by MAP; the facet list after the colon IS the cross-lib dependency web.
(leaf — this is an actual skill.)
