so the total formula assuming you use the max water is about 18 oz water / 24.75 flour if I calculated correctly, that's 72.7% hydration. So compared with my 95% water, that's a dry ciabatt. Lots of people use the 70-85% range range for ciabatta, if you want it to keep longer, use higher water IMO, I like to get close to 100% but just under. This will take some getting used to in terms of handling such a wet dough, and also in terms of making happy gluten, folding or whatever.
Here is a link for you for a good recipe to start from for a ciabatta that wet. Now I do more to get more flavor in terms of the ferment. I would suggest you make it exactly as the recipe says the first time, there are very detailed instructions for you. (I'd try the semolina variation first, it will have a little more oven spring for you).
Then if you want more flavor you can use the same formula but do a preferment or sourdough or whatever. If you use natural yeast sourdough (which you can still supplement with a small amount of commercial yeast in the final dough), you will also get an even longer keeping quality if that's important to you. But the increased water will help a great deal.Jason's Quick Coccodrillo Ciabatta Bread | The Fresh Loaf