Artisan Baguette & Sourdough Oven Steam-Shot Volume & Starch-Gelatinization Solver

Deterministic Ideal-gas flash-steam expansion V_steam = (m_w / 18.015) * R * T_oven / P_atm + crust surface condensation starch gelatinization (>65C wet, <100C extensible) window engine (.json, .pdf, .ics) built for Challenger Breadware, Rofco, Miele, Emile Henry — zero-upload ephemeral Wasm RAM execution.

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