I'm so impatient to see pretty smooth gluten development. With stretch and folds, how long do you bench rest between folds? I confess to folding every 30 minutes or so because I just can't wait. But it's really just barely long enough for a fold to have noticeable effect on gluten. A loaf retarded overnight has wonderful extensibility (8 hours' rest) but of course that's not practical for every single fold.
What's the fastest, least effortful, most efficient length of bench rest between folds? What's the shortest rest you'd employ for maximum extensibility?