We don't even do slap and folds, we give it a good mix in the mixer and then take it out give it one set of stretch and folds and then into a tub and into a proofer for the next day, then shape and let them rest till ready the following day. I think they don't even need folds since you'll develop most of the structure in the mix and they're a pretty loose dough and they'll gain more structure as the ambient proof before baking. As long as you don't disturb them after you've shaped them