This 19th century bread flour was the favorite of French bakers for generations. Breads from Rouge de Bordeaux have a rich, nutty flavor with aromas of cinnamon and baking spice. It can be used as bread flour in any recipe.
Flavor profile: Nutty and earthy with subtle notes of cinnamon and baking spice
We love it in:Artisan Hearth Breads, Brownies, Cookies, Crackers, Muffins, Pizza, Pretzels, Yeasted Rolls and Breads
Remember! You don’t need a special recipe… you can use stone-milled flours in any recipe. If you find the outcome a bit dry, don't be afraid to increase the liquid in your recipe. Our flours are thirsty!
I love using all of the different flours from BSM. I have to admit it is hard to pick a favorite, but the Rouge de Bordeaux is in the running. The aroma while my sourdough is baking is almost "spicy", and the color of my bread can only be called "gorgeous". The flavor is subtle (in a very nice way). It bakes consistently every time I use it in everything from sourdough to tortillas.
S
Sarah L
Makes THE BEST chocolate chip cookies
I started using this in my old chocolate chip cookie recipe that I have been using for years, and they are like 10 times better. The only change was subbing Rouge de Bordeaux for conventional AP! The flavor is more complex and the texture is better too! Everyone noticed the difference.
M
Michael Balat
Excellent flavor
Made a loaf with excellent gluten strength and rich flavor, I am going to try making graham crackers with this flour because I think it’ll complement the cookie so well
S
Sue R.
A True Game Changer!
My bread is so much more delicious and flavorful since I started using Barton Springs Mill’s freshly milled flour. It’s honestly hard to go back to store-bought bread.
I make multiple loaves of sourdough each week, and I add a percentage of their certified organic Rouge de Bordeaux flour to my dough. I still mix in regular AP flour to make it last as long as possible, but even a small amount of this flour makes a huge difference in flavor.
I also use their rye flours to keep my sourdough starter healthy and rich with flavor.
My husband says the bread tastes like what he used to eat in Germany. I’ve also taken a class and toured the facility, and you can tell these people know what they are doing and truly love what they do.
I highly recommend the Rouge de Bordeaux flour — and frankly, all the grains they sell at Barton Springs Mill. You can’t go wrong with this level of quality.
E
E N
my favorite flour so far
Love this type of flour, love the fact that is not genetically modified, still great flavor and texture to my sourdough bread.
I love using all of the different flours from BSM. I have to admit it is hard to pick a favorite, but the Rouge de Bordeaux is in the running. The aroma while my sourdough is baking is almost "spicy", and the color of my bread can only be called "gorgeous". The flavor is subtle (in a very nice way). It bakes consistently every time I use it in everything from sourdough to tortillas.
S
Sarah L
Makes THE BEST chocolate chip cookies
I started using this in my old chocolate chip cookie recipe that I have been using for years, and they are like 10 times better. The only change was subbing Rouge de Bordeaux for conventional AP! The flavor is more complex and the texture is better too! Everyone noticed the difference.
M
Michael Balat
Excellent flavor
Made a loaf with excellent gluten strength and rich flavor, I am going to try making graham crackers with this flour because I think it’ll complement the cookie so well
S
Sue R.
A True Game Changer!
My bread is so much more delicious and flavorful since I started using Barton Springs Mill’s freshly milled flour. It’s honestly hard to go back to store-bought bread.
I make multiple loaves of sourdough each week, and I add a percentage of their certified organic Rouge de Bordeaux flour to my dough. I still mix in regular AP flour to make it last as long as possible, but even a small amount of this flour makes a huge difference in flavor.
I also use their rye flours to keep my sourdough starter healthy and rich with flavor.
My husband says the bread tastes like what he used to eat in Germany. I’ve also taken a class and toured the facility, and you can tell these people know what they are doing and truly love what they do.
I highly recommend the Rouge de Bordeaux flour — and frankly, all the grains they sell at Barton Springs Mill. You can’t go wrong with this level of quality.
E
E N
my favorite flour so far
Love this type of flour, love the fact that is not genetically modified, still great flavor and texture to my sourdough bread.
