Spec

Extraits de code

curl "https://api.oanor.com/dough-api/v1/meta" \
  -H "x-oanor-key: oanor_test_..."

await fetch("https://api.oanor.com/dough-api/v1/meta", {
  headers: { "x-oanor-key": "oanor_test_..." }
});

$ch = curl_init("https://api.oanor.com/dough-api/v1/meta");
curl_setopt($ch, CURLOPT_HTTPHEADER, ["x-oanor-key: oanor_test_..."]);
curl_setopt($ch, CURLOPT_RETURNTRANSFER, true);
$out = curl_exec($ch);

import requests
requests.get(
    "https://api.oanor.com/dough-api/v1/meta",
    headers={"x-oanor-key": "oanor_test_..."}
)

Exemple de réponse

Une réponse réelle de ce endpoint, capturée lors du dernier contrôle de santé.

{
    "data": {
        "note": "Baker's percentages: flour is 100%, every other ingredient is a percent of the flour weight.",
        "styles": [
            "neapolitan",
            "newyork",
            "detroit",
            "sicilian",
            "focaccia",
            "ciabatta",
            "baguette",
            "sandwich"
        ],
        "service": "dough",
        "endpoints": {
            "/v1/dough": "Flour, water, salt, yeast, oil and sugar (grams) from balls/total dough and hydration or a style preset.",
            "/v1/presets": "Common dough styles (Neapolitan, NY, ciabatta, focaccia…) as baker's percentages.",
            "/v1/hydration": "Convert between flour, water and hydration percent, with a wetness classification."
        },
        "description": "Dough maths by baker's percentages: full pizza/bread recipe from a target quantity, hydration conversion, and style presets."
    },
    "meta": {
        "timestamp": "2026-06-04T01:59:21.567Z",
        "request_id": "48f19a40-8d5f-44ed-ba0b-0ef0ba7d9267"
    },
    "status": "ok",
    "message": "Meta",
    "success": true
}