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It depends on hydration and the yeast; for high-hydration sourdoughs I just bring the mix together and then let time and water do a lot of the work of gluten formation - stretching and folding throughout the bulk proof seems to give me a good enough loaf. I am lazy though - for yeasted doughs etc I tend to bung them in my breadmaker on the dough setting, but if doing it by hand it would be more like 10 minutes to bring everything together.
Thrustvector
How much kneading do you do when you bake a fairly standard loaf?
I mix all my ingredients then knead by hand, in bowl, for maybe a minute. Would my dough get stronger with more kneading before I do the 3-4 folds?