Rouge de Bordeaux

Weight
Type

 

  • Class:Hard Red Winter Wheat
  • Available types: Whole Berry, Whole Wheat, Type ‘00’
  • 2017 farmer: Mark Leppert, near Valley City, ND (grown organically but not certified)
  • 2018 farmer: Kameron Koepp in New Braunfels, TX
  • Protein: 15.25%
  • Falling number: 492 
  • Flavor profile: nutty and earthy with notes of cinnamon and baking spice
  • Good for: breads, cookies, muffins, pancakes

This 19th century bread flour was the favorite of French bakers for generations. Breads from Rouge de Bordeaux have a rich, nutty flavor with exquisite aromas of cinnamon and baking spice. 

    Customer Reviews

    Based on 634 reviews
    98%
    (621)
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    B
    B.B.
    Love this flour!

    I am using it in my sourdough loaves. I love the sweet undertones.

    S
    S.

    Great !!!

    D
    D.K.
    Rouge de Bordeaux

    I LOVE your Flours. Your flours have DEFINITELY taken my Sourdough Bread up to the next level. I am making bread this weekend, I'll post a picture of the loaves. I am so happy I found your company. Keep doing what your doing. P.S. Thank you for making me feel like a human being by responding to my questions. 5 Stars from me!

    S
    S.H.

    Love the Rouge!! Really great earthy and cinnamon flavor! A must for my rustic sour!!!

    J
    J.J.
    I like it a lot.

    I like it a lot.

    BSM Reviews

    See what customers say

    3040 reviews
    98%
    (2986)
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    E
    Marquis
    E.P.

    Can’t believe it’s whole grain flour you sent me, the fermentation is amazing. This flour is a stunner.

    Rye Flour

    Love the flour and the super timely delivery. Hope to visit soon. Please keep up the great work.

    I love it!

    The taste is great! Perfect texture and flavor for my tortillas. I think I'm hooked!

    Love this flour!

    I am using it in my sourdough loaves. I love the sweet undertones.

    D
    TAM 105
    D.K.
    Great for hot cross buns

    I bought TAM 105 to make hot cross buns. The enriched dough rose very well - first rising for about 3 hours, kneaded in mixed peel and diced apple for the second rise, formed the buns and let rise a third time. They are beautifully soft, tender and delicious.