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!
This organic flour is amazing! I’ve been making sourdough bread, pancakes, pizza dough….just everything! I wanted to buy some flour made from wheat grown near our hometown of Amarillo, TX.
M
Melissa Myer
Consistently Wonderful
Having sampled all of Barton Spring Mill's flours, I can say that Rouge de Bourdeaux is my hands-down favorite for bread-making. I use equal parts '00 and whole wheat in my Japanese Milk Bread, and the results are off the charts -- a sturdy loaf with a pillowy, tender crumb. No problem with the proofing, this stuff will RISE. Pairs well with a simple swath of butter and jam or marmalade. The taste is complex, and I detect notes of pecan and sorghum. Just wish that Rouge de Bordeaux were available for purchase at local markets. The shipping costs are killing me, ya'll!
M
Matt Johnson
Great Quality
I am diabetic and I have been working very hard to eat more natural and less processed food. I bought this flour so I could start making my own quality whole wheat bread. I cannot sit down and eat a whole loaf of bread, but if I eat a couple of slices or make a sandwich I do not see the huge spike in my glucose levels. I still have to be cautious but I don't feel like I am just eating wasted calories. This is not medical advice though. If you are diabetic you have to watch your own carb intake and how your body reacts.
S
Stacey Helley
Love. Love. Love. Great flavor!
This gorgeous flour was beautifully packaged. I baked a few batards already and it's so delicious.
C
Customer
Great taste but fussy to work with
I loved the complex, cinnamon-y, banana-bread-ish taste of this flour. However, my first few bakes my sourdough boule emerged from the oven with a soggy, undercooked bottom. This flour seems to require less hydration than other whole grain flours I have worked with. But the taste was superb!
This organic flour is amazing! I’ve been making sourdough bread, pancakes, pizza dough….just everything! I wanted to buy some flour made from wheat grown near our hometown of Amarillo, TX.
M
Melissa Myer
Consistently Wonderful
Having sampled all of Barton Spring Mill's flours, I can say that Rouge de Bourdeaux is my hands-down favorite for bread-making. I use equal parts '00 and whole wheat in my Japanese Milk Bread, and the results are off the charts -- a sturdy loaf with a pillowy, tender crumb. No problem with the proofing, this stuff will RISE. Pairs well with a simple swath of butter and jam or marmalade. The taste is complex, and I detect notes of pecan and sorghum. Just wish that Rouge de Bordeaux were available for purchase at local markets. The shipping costs are killing me, ya'll!
M
Matt Johnson
Great Quality
I am diabetic and I have been working very hard to eat more natural and less processed food. I bought this flour so I could start making my own quality whole wheat bread. I cannot sit down and eat a whole loaf of bread, but if I eat a couple of slices or make a sandwich I do not see the huge spike in my glucose levels. I still have to be cautious but I don't feel like I am just eating wasted calories. This is not medical advice though. If you are diabetic you have to watch your own carb intake and how your body reacts.
S
Stacey Helley
Love. Love. Love. Great flavor!
This gorgeous flour was beautifully packaged. I baked a few batards already and it's so delicious.
C
Customer
Great taste but fussy to work with
I loved the complex, cinnamon-y, banana-bread-ish taste of this flour. However, my first few bakes my sourdough boule emerged from the oven with a soggy, undercooked bottom. This flour seems to require less hydration than other whole grain flours I have worked with. But the taste was superb!
