I don't think you need to worry about adding your sugar during fermentation unless you are going after some monster 20% brew. I've had beer in the 1.130-1.140+ range attenuate very well with all my sugar in the boil.
The key with the really big beer is yeast health and vitality. Pitch a bigger starter than you need and aerate/oxygenate well. I like to use slurry that came from a 1.060ish beer for my yeast, since those cells have already developed a bit of alcohol tolerance.