I stir at dough in, wait 5 minutes, stir again, then take a temp reading. If that checks out, it doesn't get touched until vorlaufing. I've never had a problem with fermentability or efficiency compared to when I used to stir all the time.
I use a 1.5l to 1# grain ratio. Maybe considered on the thin side. I vigorously stir at dough in and then once more after 15min then let rest for 60min. Just set it and forget it.
I stir very well when I mash in. I check the temp in at least four places, and if they temps are different, I stir some more. Once the temperature is equalized throughout, I cover and walk away.