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 😁