Change a bake in my Loafy journal
update_bakeDestructiveIdempotent
Change a bake in the baker's Loafy bake journal, by its id from list_my_bakes or log_bake: only the figures and notes given change, the rest stays, and a text given replaces the old text. No bake is deleted. Returns the bake with a link. Needs the baker's Loafy account.
Tool call template
Replace each placeholder with a value matching the input schema. Only required parameters are included; add optional parameters as needed.
{
"id": 1,
"jsonrpc": "2.0",
"method": "tools/call",
"params": {
"arguments": {
"id": "<id>"
},
"name": "update_bake"
}
}Input Schema
| Name | Required | Description | Default |
|---|---|---|---|
| id | Yes | The bake's id, from list_my_bakes or log_bake. | |
| notes | No | How the bake went, in the baker's words: only what no other parameter takes. | |
| flours | No | The flours, comma-separated, each as the baker named it with its grams: the brand and name on the bag ("Caputo Pizzeria 400"; find_flours finds the exact one, then give it as flour:<id> 400), or the grain with the word on its bag ("whole rye 100", "Weizenmehl Type 1050 300", "T65 500"), the baker's own words about a flour in brackets after it ("rye 100 (fresh-milled at the market)"), a flour without grams alone. The old kinds still work: bread_flour, all_purpose, whole_wheat, rye, spelt, einkorn, durum, tipo_00, other. | |
| pieces | No | How many pieces the dough was divided into: loaves, rolls or pizza balls. | |
| rating | No | How it turned out, 1 to 5 stars. | |
| add_ins | No | What else went into the dough or onto it besides flour, water, starter, salt and yeast, comma-separated, each as its name and grams when the baker gave them, such as "walnuts 80, raisins 60, hulled hemp seeds 30"; names from the list: walnuts, hazelnuts, sunflower_seeds, pumpkin_seeds, sesame, flaxseeds, hemp_seeds, poppy_seeds, raisins, cranberries, olives, cheese, sun_dried_tomatoes, chocolate; anything else in the baker's words. A change names only the add-ins it adds or corrects; the others stay. "walnuts 0" takes walnuts out. | |
| starter | No | The name of the baker's starter that went in, if any. | |
| baked_on | No | The day of the bake, as YYYY-MM-DD. | |
| pre_rest | No | An autolyse, flour and water rested alone first, or a fermentolyse, everything mixed at once. A fermentolyse has no rest and no minutes. | |
| problems | No | What went wrong, comma-separated, from: dense_crumb, gummy_interior, no_oven_spring, flat_loaf, burnt_crust, pale_crust, bland_flavor, too_sour, didnt_rise, sticky_dough; anything else goes in the notes. | |
| bake_type | No | What was baked. | |
| bake_level | No | On a stove: the dial's level while baking. | |
| bulk_hours | No | Hours of bulk fermentation. | |
| loaf_shape | No | How a sourdough bread was shaped: boule (round) or batard (oval). A baguette or a loaf pan bread is a bake_type of its own. | |
| ph_readings | No | What the baker's pH meter read, comma-separated, each as its step and value, such as "end_of_bulk 4.1, starter_ready 4.2"; steps: starter_ready, mixing, end_of_bulk, shaping, before_proof, after_proof, after_bake. A change names only the steps it adds or corrects; the others keep their readings. | |
| bake_minutes | No | Minutes in the oven, whole minutes (90 seconds is 2); with two phases, the first. | |
| salt_percent | No | Salt as a percentage of flour. | |
| baking_method | No | What it was baked in: home_oven also for a Dutch oven, a stone or a tray in it. | |
| preheat_level | No | On a stove: the dial's level while the pan heated. | |
| next_time_notes | No | What to try differently next time. | |
| starter_percent | No | Starter as a percentage of flour. | |
| autolyse_minutes | No | Minutes of an autolyse: the flour and water rested alone before the starter and the salt went in. | |
| bake_temp_celsius | No | Oven temperature in °C; with two phases, the first (in a Dutch oven, with the lid on). A value above 300 °C is only plausible in a pizza or wood-fired oven. | |
| bulk_temp_celsius | No | Dough or room temperature during bulk, in °C. | |
| dry_yeast_percent | No | Dry or instant yeast as a percentage of flour. | |
| hydration_percent | No | Water as a percentage of flour. | |
| dough_rise_percent | No | How much the dough grew during bulk fermentation, in percent. | |
| fridge_proof_hours | No | Hours the shaped dough proofed in the fridge. | |
| piece_weight_grams | No | What one piece weighed when it was divided, in grams. | |
| proof_rise_percent | No | How much more the shaped dough grew during the proof, in percent. | |
| stretch_fold_count | No | Sets of stretch and folds during bulk. | |
| fresh_yeast_percent | No | Fresh yeast as a percentage of flour. | |
| second_bake_minutes | No | Minutes of that second phase, whole minutes. | |
| preheat_temp_celsius | No | How hot the oven was preheated, in °C. A value above 300 °C is only plausible in a pizza or wood-fired oven. | |
| room_temp_proof_hours | No | Hours the shaped dough proofed at room temperature. | |
| second_bake_temp_celsius | No | Oven temperature in °C of a second phase: with the lid off, or turned down. A value above 300 °C is only plausible in a pizza or wood-fired oven. | |
| other_bake_type_description | No | What was baked, in the baker's words, when bake_type is other. |
Output Schema
| Name | Required | Description | Default |
|---|---|---|---|
| url | No | The same answer, recipe or entry on loafy.ai. | |
| bake | No | A bake in the baker's journal. | |
| card | No | The figures the bake card in Claude shows (ui://loafy/bake-card). | |
| note | No | A remark on the whole result, such as why nothing was found. | |
| tool | No | The tool that answered. | |
| input | No | The arguments as the tool used them, after any correction. | |
| notes | No | What was corrected or left out, such as a value outside its range. | |
| saved | No | What was saved, in one sentence. | |
| photos | No | Where photos are added. |