Let's argue.

First of all I don't think they *are* good for novice bakers because they are hard to work with, especially for new bakers.

High hydration breads tend to have "better" flavors - at least, mine tend to be a little richer and mellower, which is often a plus.

High hydration breads seem to me to have a crumb that is a little soft relative to what I like the most, and also changes the way the crust and crumb work together when they are chewed. 

Of course, it's a matter of taste and the intended use of the bread, but I tend to find myself using roughly 70% hydration give-or-take most of the time.  That's with US all-purpose or bread malted wheat flours, with or without the addition of moderate amounts of whole wheat additions.

OTOH, I really liked the glass bread I baked two or three times, so there you are!

TomP

I want bread that tastes and feels like bread, not crusty rubbery custard with honeycomb pattern (lol). If open crumb is the reason, there are ways to increase extensibilty without going nuts with water. General population won't necessarily appreciate nor understand hobbyists' obsession with holes, anyway.

The way I see it, home baking is about sharing (both the end products and easy to share methods), not being super obsessed about creating Pain de Pretentious lol

Once in a while I enjoy open crumb ciabatta style breads. As some already mentioned it may not be the best bread to eat with jam. Regarding hydration I think it heavily depends on the flour you use. For ciabatta style breads I use a very strong bread flour (protein 17,1%, W value 460) which allows high hydrations. My experience with this flour is a follows: 80% hydration - great open crumb structure, 90% hydration - more chewy, less open crumb, 75% hydration - so far the sweet spot, still a nice open crumb structure, dough easy to handle, good mouthfeel.   

Anything done for the sake of it is ultimately bad.

High hydration for high hydration sake

Sour for sour sake

etc. etc. 

Lots of different types of bread out there, if high hydration is their character, then live and let be...

I think it can get out of hand, but also I dislike dry bread. Side by side, a couple hours out of the oven, I can't discern much difference between 70%, 75%, and 80% sourdoughs. A day later there is a bit of difference but not much. 

When you are selling it, water is cheaper than flour. 

I say: do what you like. I like the feel of shaping a pretty wet dough. My end product is a crusty bread that's a good middle ground in my opinion. I am proud of the skill it takes to handle wet dough. I also know that many people like the bread but there are some people who do not, and that's okay.