| 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
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.)
