The original recipe is from Thomas Keller's Ad Hoc restaurant. That recipe (found all over the Internet) uses kosher salt throughout.
Michael Ruhlman replaces the kosher salt in the flour mixture with fine sea salt in his interpretation of Keller's recipe, probably to reduce the chances of being successfully sue of copyright violation.
Use either salt for the entirety of the recipe, it won't make any discernable difference.
You can't copyright ingredients to a recipe. You can copyright a recipe, so if Ruhlman had lifted Keller's recipe word for word, then yes, Keller would be successful in a lawsuit. I think the two salts are a preference for Ruhlman. I can see why he would prefer the fine salt for the flour since it would distribute more evenly in the mixture. Agree thought that the kosher salt in both parts would be just fine. Just be aware that you might need more kosher salt since it tends to be slight larger.
BTW, Michael Ruhlman has worked for Thomas Keller and helped him write a few of his cookbooks.
The first is for the brine. The fine sea salt is to season the flour, but it would be perfectly okay to use kosher salt for that too. Fine sea salt is very clean and mixes very well with flour. If you don't have any, don't worry about it.
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Michael Ruhlman replaces the kosher salt in the flour mixture with fine sea salt in his interpretation of Keller's recipe, probably to reduce the chances of being successfully sue of copyright violation.
Use either salt for the entirety of the recipe, it won't make any discernable difference.
BTW, Michael Ruhlman has worked for Thomas Keller and helped him write a few of his cookbooks.