About dough hydration

Hello people! today I want to speak about hydration in bread dough.
I think it's time to demystify a bit the importance of water's percentage influence in a dough.
Let' s say that the second most important ingredient in bread making process have a great influence on the final product as well as on the entire production chain.
Right; But, and there is a big but here, it's not the most important element nor the only one which concours in having a light open crumb that most people are looking for in sourdough baking.
I will not discuss here if it' s right or wrong, just let' s assume that an open crumb it is what one aim for.
Water, H2o. Is the life itself. Is the thing that we all need to survive, to stay healthy, to stay clean.
As the ferments are living beings, they also need water to survive. And they need good water to stay healthy and clean.
So, admitting we have a good balanced pure water, let's get back to the amount of it we put in a dough and what it will influence.
I take as example breads that are normally made in Italy.
I can say we have different main doughs with different hydration levels:

Doughs:                                                                           Hydration %


Pizza&Focaccia (tray)                                                    <80% - 100%
Ciabatta                                                                           <75 - 90%
Pane comune (Filone, pagnotte)                                     <60 - 75%
Pasta dura (Ferrarese, Biove ...)                                      <45 - 50%

The goal of each dough is to have the right consistency for the process they need to pass throught.
From minimal manipulation of Pizza and Ciabatta (they are very similar doughs even if in pizza dough is more common to use olive oil than in ciabatta) to the more intensive of pasta dura breads.
However, we can do Ciabatta with 58% hydration, in example, and the structure of bread will be similar to a 78% one because of the same process.
This is proof that hydration is not so important in having open crumb.
Be aware that meanwhile the air pockets can be obtained at lower hydration levels, the texture of the crumb will be different without any doubt.
As while I' m writing this article I am eating a piece of high hydration bread, I can say that texture is softer and smoother than low hydration ones. Flavour also is different because in high hydration breads fermentation is producing more byproducts and faster. Meanwhile in low ones you can feel much more the grain itself.
To me the goal is to have a good texture, with good flavour and lightness. I do appreciate every hydration bread levels as long as they are made with the right fermentation and tech which bring to an open structured crumb.