Bake #5 FULL TIMELINE - 08/04/26: mix (extra flour added early, dough too thin), +30min fold1 (20g fresh garlic added), +1hr fold2 (worked dough, still tight/flat), +1hr20min check3 (puffed/relaxed, no fold), +30min shaped into tan-cloth-lined banneton, fridge cold retard (mix-to-fridge approx 3hr20min). Overnight unattended fridge retard, USR369 out all day at doctor from 8am. 08/05/26 bake day: dough too thin again, added another 30g flour before baking. Oven preheat 475F at 6:00pm. Bread in Dutch oven at 6:17pm with two cookie sheets underneath for bottom-heat diffusion (per prior bottom-burn issue). At 6:37pm (+20min): lid off, foil over top to prevent burning, oven down to 450F. Final bake ~20-30min more at 450F, lid off, foil on.