It's very interesting to see you experiment. Does the dough become difficult to handle with do much water? And how many times do you need to fold it each hour?
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Whole wheat flour absorbs water a lot, which I think I learnt from @shanibeer few years ago when I made some bread with whole wheat flour and regular water amount. It turned to be a stone-ish one ...
For the folding I do three times;
- mix <60 minutes rest>
- two times folding <60 minutes rest>
- two times folding <60 minutes rest>
- two times folding <60 minutes rest>
- Shaping in Ciabatta shape (it's actually in away folding)
But this kind of long rise bread doesn't care much when I forget to fold one time. That's good 😁