What effect will a high hydration have on my bread?
I am looking to creat something like http://www.thefreshloaf.com/node/2984/jasons-quick-coccodrillo-ciabatta-bread but using my gluten free flours. The reason I've posted this in wholegrains is that much like wholegrains, the flours I use require A LOT of liquid. A 100% hydration gf dough feels much like the dough you'd experience in a standard white loaf of about 65% hydration. I have tried recreating the bread with the hydration as it is in the recipe or increased slightly, but the dough is completely solid unlike the usual result (I have made the non gluten free version a few times before being diagnosed as coeliac). The finished bread wasn't great and didn't have the crumb structure of Jason's bread. Should I up the hydration to acheive a batter of the same consistency as the original or will this aversely effect the result?