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 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!
H
Hugh Bender
Rouge de b
Best of all your flour
R
Rob
Rouge de Bordeaux Flour
tried this as partial replacement a couple of times in sourdough and then tried as main bread flour .. very happy with all the results. Flavor was delightful
J
Janice Schott
Fantastic flour!
The flower is so buttery and creamy! It made our bread absolutely delicious!
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!
H
Hugh Bender
Rouge de b
Best of all your flour
R
Rob
Rouge de Bordeaux Flour
tried this as partial replacement a couple of times in sourdough and then tried as main bread flour .. very happy with all the results. Flavor was delightful
J
Janice Schott
Fantastic flour!
The flower is so buttery and creamy! It made our bread absolutely delicious!
