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!
Rouge de Bordeaux has become a regular favorite in our yeasted wheat sandwich bread. It has a lovely flavor.
G
Ginny
Rouge de Bordeaux: Very special!
This is my very favorite flour from BSM. It’s a flour that has personality without overwhelming whatever you are making—a rich flavor, deep with a delightful hint of cinnamon. This is the flour that lets you know what you’ve been missing with supermarket flour!
Rouge de Bordeaux has become a regular favorite in our yeasted wheat sandwich bread. It has a lovely flavor.
G
Ginny
Rouge de Bordeaux: Very special!
This is my very favorite flour from BSM. It’s a flour that has personality without overwhelming whatever you are making—a rich flavor, deep with a delightful hint of cinnamon. This is the flour that lets you know what you’ve been missing with supermarket flour!
