If you get this in time, try it without the fold. If not, try it next time.
Folding = kneading. In fact it develops even more gluten because gluten takes time to hydrate and kneading usually occurs while the flour is relatively unhydrated while folding is done after the dough has hydrated a bit.
Btw, if tenderness is your goal, you don't want to rest the dough at all. Mix, ball, chill, wait, warm, open.