SUPERSEDES events #19-23 (dictation-transcribed timeline had errors, corrected here from USR369's handwritten bake sheet - photo verified, this is now the authoritative record). RECIPE (grams): 244 water, 425 flour, 9.6 salt, 9.6 malt, 106 starter, 18g fresh garlic (not 20g as previously logged), target 62% hydration (244g water + ~53g water from 106g starter at 100%-hydration / 425g+53g flour = 62.1%, checks out). Dough ran thin, added 30g flour. TIMELINE 08/04/26: 3:00pm mixed, 3:30pm first fold+garlic added, 4:30pm second fold (5:00pm was crossed out/corrected to 4:30pm on the sheet), 7:00pm third fold, 8:00pm last fold/shaped, into fridge overnight. BAKE 08/05/26 (corrected from previously-logged PM times, which were wrong - these are AM): 5:30am preheat 475F, 6:10am bread in oven lid on, 6:30am lid off+foil on top+down to 450F, 7:00am out of oven. Garlic-fermentation-suppression hypothesis from earlier session still open pending crumb/rise result.