Combining two really nice flours

I thought I would try an interesting combination of flours. Caputo manitoba is quite a strong flour, LE5 Stagioni Superiore is slightly less so. Here I mix these on a 60/40 basis over a 24 hour fermentation. The the end result was really nice, with a slight sour taste and a lovely light and fluffy crust.
The dough was very easy to handle even at 68% hydration. I’ll definitely use this combination of flours again.
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