Bulk Rouge de Bordeaux Flour

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This is our bulk listing. To buy smaller quantities of Rouge de Bordeaux flour, click here.

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.

  • Class: Hard Red Winter Wheat
  • Grown in:Hooper, CO by Jones Farm
  • This is a Heritage, Landrace grain.  Learn more.

 

  • Available types: Whole Berry, Whole Wheat Flour, ‘00’ Flour  What is ’00’?
  • Protein: 15.25%
  • 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 recipeyou 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!

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    Awesome

    This flour make very good pancakes and buscuits.

    Good Sourdough bread

    Tam 105 makes a good sourdough loaf, but I still prefer Ruby Lee which is not available.

    J
    Yecora Rojo Flour
    Jim Boyd
    Yecora Rojo Sourdough

    Combined with Einkorn Whole Grain flour for sourdough loaf. Combined flours had a very nice nutty flavor and great crust. Much different than with regular whole wheat. Would recommend it.

    f
    Stone Ground Polenta
    frank rosinia
    Polenta

    Love this Polenta a coarse full flavor. Be patient when cooking, not to be rushed, but worth the time and effort.

    M
    Danko Rye Berries
    Michael Winkelmann
    Traditional European rye

    Nutty and robust