Bake result: almost perfect, room for improvement next time - crust coloring was a little off (detail pending - asked USR369 to specify pale/blotchy/dark patches). Garlic-fermentation-suppression hypothesis CONFIRMED as suppression-not-inhibition: dough was flat/tight through first two folds after 18g garlic addition, fully recovered by shaping/bake, resulting in an almost-perfect loaf. Pattern: garlic slows early fermentation but does not prevent successful bake given adequate total time (this bake ran long bulk - 3pm mix to 8pm shape, ~5hrs).