Hydration (the even wetting of all the flour) will naturally occur during the mixing process and during the proofing stage. Resting isn't necessary.
The goal of proofing (rising) isn't a given amount of time, it's volume. The dough should at least double on the first rise, no matter how long it takes. Don't work the dough roughly after the first rise. Just give it a couple of folds and turns before the second rise in order to deflate the major pockets of gas, but not all of them. You can ruin your crumb (internal structure) by working it too much before the final rise.
"Food is our common ground, a universal experience." - James Beard