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As nef has said the red is stronger, It depends on what you want to do.
Blue is good for about 24hrs rt proves
Red works better for longer proves.But there's also so many things that come into it too, when the weather is better I mix blue and reds so the dough does over prove and is a bit stronger.
konastab01-
Red works better for longer proves.
Its not really relevant but I am trying a recipe that recommends a 7-day cold-prove and using red. I used one after 24 hours and it was decent; trying the 2nd part of the batch tonight (5 days) and the ball already looks loads better when it's come out of the fridge.
atz
Thanks for the info!
The Caputo website really doesn't help much - it's only half finished.
By red, do you mean Chef (13% protein), or Pizzeria (12.5%)?
It looks like bread flour I've been looking at (Marriages, which is what I've been using for bread making, among others) has higher protein (and W value, although that's not really used apparently).