Bake #5 checkpoint: second stretch-and-fold worked the dough a bit more firmly. Dough now tight (good gluten development) but still minimal volume growth after ~1hr since prior fold. Yeast development still running behind - consistent with garlic-suppression hypothesis from event #19. Advised extending next fold interval to 1.5hr instead of 1hr to avoid overworking a dough that hasn't had time to build gas.