Bake #5 checkpoint: ~1hr20min after second fold, dough puffed up a bit and relaxed/softened in appearance (vs prior tight/flat state). Sign of yeast activity recovering - garlic suppression appears to be wearing off. Plan: no fold yet, recheck in 30-40min; if continued rise proceed to fridge cold retard before 8am departure, if stalls again wait longer before folding.