I own a mobile wood fired oven and have been using the Bay State Milling Columbine flour since last May. Is that the flour you're referring to? It also goes by the name of Aspen. Their higher protein (~13%) organic bread flour is called Boulder. The columbine flour has worked great for me and I love the fact that it's organic and milled here in Colorado (the mill used to be called Rocky Mountain Milling.) I use a small amount of fresh yeast, 62-63% hydration and a 12-18 hour bulk fermentation. I was sometimes able to use the dough the same day, but would usually ball and refrigerate for use the next day (logistical reasons.) The flavors of the finished crust were complex and the extended fermentation brought out a lot more browning as opposed to leoparding, which was exactly what I was going for. I also operate my oven at slightly lower temps with the floor around 700 degrees.
However, I noticed that in September or October of last year, the flour started requiring much more water to reach the same consistency, sometimes upwards of 65%. I also noticed that breads I baked had a tighter crumb and the dough became a little less extensible. It was explained to me that it probably had something to do with the growing cycle of wheat and that they had to switch to a different source to get them through winter (happens with all mills.) So, I have reluctantly been experimenting with other flours since I haven't yet seen the consistency from last summer.
I was lucky enough to get a sample of their 00 clone as well. It's called Contadino and is supposed to be available some time next month I think. When I tested it, the feel was the same as Caputo, but the finished crust lacked the flavor of the Columbine flour. The only way I can describe it is that the Contadino had a good initial taste and then disappeared, while the Columbine had a flavor that evolved.
If you're using the columbine flour, can you check the date on the bag you have and let me know when it was milled? It's encouraging to hear that the flour mixed to a wet consistency at 60%.