Hi!  I've recently gotten into higher-hydration breads, and tried to make what I think is a 100% hydration ciabatta.

The crumb turned out nicely shiny and gelatinous, and the crust was very thin, papery even

Pictures and recipe on my bizarre baking blog:  http://www.violencebaguettesviolence.blogspot.com/ [1]

The point, though, is:

I'm wondering what the highest hydration is that would let a bread hold up to baking, and what gets lost as you start to get up there.

I'm guessing the crumb goes from shiny to gummy, and the air bubbles start escaping, but are there tricks and payoffs to these wet marvels?

thanks!

Eric