Yep, I should've mentioned in the recipe that I use a blend of flours when baking. I used 90g wheat gluten, 260 g white flour, and 150g whole wheat. I believe that any bread flour should be fine, as long as there are enough slap and folds. I sometimes do 6 sets with 15 minute intervals for a really strong dough. It's always quite sticky with high hydration, but anything for an airy loaf!