4hrs + 5 folds/little stretches. 2 minutes excluding washing my hands either side. The reason I'm not kneading and folding it more is the sharper shards of the wholegrain wheat will cut up the gluten, which is developing and the shards will soften (they're pretty soft now). The wheat is undergoing autolysis (starch + amylases -> sugars) and the yeast will eat the sugars. The yeast and salt inhibit that a bit so some breads have an autolysis stage before yeast and salt are added (lots of French bakers do that). Given it will be around 8hours at 20C it should all work in parallel.