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 sent the flour as a gift to my niece who was experimenting with sour dough bread. Her is her note to me:
“ I forgot to take a picture of my bread loaf and now it’s sliced and frozen. Turned out incredible, such nuanced flavor.”
M
Michael Goode
Rouge de Bordeaux
I used this making 100 % Whole Wheat Sourdough bread. It gives great texture and wonderful flavor. Very pleased.
C
Christopher Gordon
Rouge de bordeaux
Amazing flavor and my sister can eat it without getting sick (not celiac but has significant inflammatory response to modern gluten)
L
Leo Dielmann
One of my favorites! I use it when I make bread!
P
PatL
A little help needed
Love the flour overall. Especially the Premium All Purpose for pie crust.. game changer!
Struggling with the Bordeaux Rouge 00 for sourdough. Inside is dense, a little gummy and not as airy. It is well hydrated. What other flour can I mix with it for success?
I don't want to give up on it, it taste to good toasted. lol
I sent the flour as a gift to my niece who was experimenting with sour dough bread. Her is her note to me:
“ I forgot to take a picture of my bread loaf and now it’s sliced and frozen. Turned out incredible, such nuanced flavor.”
M
Michael Goode
Rouge de Bordeaux
I used this making 100 % Whole Wheat Sourdough bread. It gives great texture and wonderful flavor. Very pleased.
C
Christopher Gordon
Rouge de bordeaux
Amazing flavor and my sister can eat it without getting sick (not celiac but has significant inflammatory response to modern gluten)
L
Leo Dielmann
One of my favorites! I use it when I make bread!
P
PatL
A little help needed
Love the flour overall. Especially the Premium All Purpose for pie crust.. game changer!
Struggling with the Bordeaux Rouge 00 for sourdough. Inside is dense, a little gummy and not as airy. It is well hydrated. What other flour can I mix with it for success?
I don't want to give up on it, it taste to good toasted. lol
