Initial formulation application

2026-08-13 15:39:57 -05:00
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+schema_version: 2
+id: focaccia
+revision: 1
+status: draft
+title: Focaccia
+categories:
+- bread
+tags:
+- loaf
+yield:
+  amount:
+    quantity: 197
+    unit_id: gram
+  basis: theoretical
+scaling:
+  mode: hybrid
+  basis_id: formula_basis
+  basis_amount:
+    quantity: 100.0
+    unit_id: gram
+components:
+- id: main
+  name: Main
+  items:
+  - id: line_01_flour_bread
+    reference:
+      ingredient_id: flour_bread
+    amount:
+      quantity: 100
+      unit_id: gram
+    percentage: 100
+    basis_member: true
+  - id: line_02_water
+    reference:
+      ingredient_id: water
+    amount:
+      quantity: 85
+      unit_id: gram
+    percentage: 85
+  - id: line_03_shortening
+    reference:
+      ingredient_id: shortening
+    amount:
+      quantity: 7
+      unit_id: gram
+    percentage: 7
+  - id: line_04_salt
+    reference:
+      ingredient_id: salt
+    amount:
+      quantity: 2
+      unit_id: gram
+    percentage: 2
+  - id: line_05_instant_yeast
+    reference:
+      ingredient_id: instant_yeast
+    amount:
+      quantity: 2
+      unit_id: gram
+    percentage: 2
+  - id: line_06_barley_malt_syrup
+    reference:
+      ingredient_id: barley_malt_syrup
+    amount:
+      quantity: 1
+      unit_id: gram
+    percentage: 1
+equipment_ids:
+- sheet_pan
+steps:
+- id: step_01
+  order: 1
+  instruction: Preheat baking steel 45 min, 500 °F.
+  component_ids:
+  - main
+- id: step_02
+  order: 2
+  instruction: Combine dry.
+  component_ids:
+  - main
+- id: step_03
+  order: 3
+  instruction: Combine liquid.
+  component_ids:
+  - main
+- id: step_04
+  order: 4
+  instruction: Mix until well combined.
+  component_ids:
+  - main
+- id: step_05
+  order: 5
+  instruction: Add fat.
+  component_ids:
+  - main
+- id: step_06
+  order: 6
+  instruction: Intensive mix.
+  component_ids:
+  - main
+- id: step_07
+  order: 7
+  instruction: Flatten into oiled 1/2 sheet pan.
+  component_ids:
+  - main
+- id: step_08
+  order: 8
+  instruction: Allow proof ≈1 hr, 80 °F.
+  component_ids:
+  - main
+- id: step_09
+  order: 9
+  instruction: Stripple dough halfway through proof.
+  component_ids:
+  - main
+- id: step_10
+  order: 10
+  instruction: Stripple once more at the end of proof.
+  component_ids:
+  - main
+- id: step_11
+  order: 11
+  instruction: Bake 12 min at 500 °F.
+  component_ids:
+  - main
+notes:
+- Formula uses a nominal 100 g basis; review yield and revision before activation.