That's a beautiful crumb shot Jon. I took a look at some of the recipes you've posted and didn't see when you divide and ball your dough. Do you ball it right after the initial stretch and folds or do you bulk it to double first then divide and ball?
after initial mix, i usually let it set for 10-30 mins and get a grasp on doing it's dough things before i start hacking and folding it, usually. after the dough shows signs of life, i will divide it down, usually into 2-3 balls, sometimes no dividing at all if it's one large pan pizza or a single ball recipe. after i divide, i dust the dough with flour on the new sticky parts exposed, and sort of do a triangle stretch and fold because it always seems to wind up in a triangle shape after i divide. i give it a light balling, and place on a canola sprayed steamwell pan that i cover with plastic wrap. after an hour or so, or if its a high yeast % dough, and shows signs of rising more than i want, i stretch and fold it, and give it a hard reball. at this point i usually let it sit until doubled or slightly more, i've used dough tripled with no problems. very airy, crunchy crust, and moist crumb in my experiences
i don't max out the stretch and folds when i make my dough, i do just enough to get surface tension, give it enough of a ball to keep it somewhat round, and place back into the pan to rise more.
personal note: this is what i do for same day dough. for an extended period, i would maximize my stretch and folds to the point that the dough will barely stick and hold to itself on the stretch and folds.