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!
My bread is so much more delicious and flavorful since I started using Barton Springs Mill’s freshly milled flour. It’s honestly hard to go back to store-bought bread.
I make multiple loaves of sourdough each week, and I add a percentage of their certified organic Rouge de Bordeaux flour to my dough. I still mix in regular AP flour to make it last as long as possible, but even a small amount of this flour makes a huge difference in flavor.
I also use their rye flours to keep my sourdough starter healthy and rich with flavor.
My husband says the bread tastes like what he used to eat in Germany. I’ve also taken a class and toured the facility, and you can tell these people know what they are doing and truly love what they do.
I highly recommend the Rouge de Bordeaux flour — and frankly, all the grains they sell at Barton Springs Mill. You can’t go wrong with this level of quality.
E
E N
my favorite flour so far
Love this type of flour, love the fact that is not genetically modified, still great flavor and texture to my sourdough bread.
J
Jim Boyd
Great Flavor in Sourdough Bread
I have used Barton Springs Rouge de Bordeaux with a small amount of whole wheat for 25% of a sourdough loaf and it makes great bread. Chewy crust with a moist open crumb. Similar flavor to Red Fife but milder and a nice change from regular whole wheat sourdough bread.
J
Jim
Baking
Good results in bread
G
Ginger Corley
Rouge de Bordeaux Whole Wheat
I make sourdough with a combination of Baker’s Gold (alternate with Yecora Rojo), WW Spelt, WW Rouge de Bordeaux & Wrens Abruzzi Rye. I do a long autolyse, push bulk fermentation & cold proof 20-48 hrs, depending. The quality of your flour elevate the flavor & nutritional components of my loaves to a new level. I have recommended you to many bakers who would all agree they will never return to plain white bread flour. I’m so grateful to have found your mill. I toured the facility & love your values & mission. I hope to take classes soon. Keep up the excellent work!
My bread is so much more delicious and flavorful since I started using Barton Springs Mill’s freshly milled flour. It’s honestly hard to go back to store-bought bread.
I make multiple loaves of sourdough each week, and I add a percentage of their certified organic Rouge de Bordeaux flour to my dough. I still mix in regular AP flour to make it last as long as possible, but even a small amount of this flour makes a huge difference in flavor.
I also use their rye flours to keep my sourdough starter healthy and rich with flavor.
My husband says the bread tastes like what he used to eat in Germany. I’ve also taken a class and toured the facility, and you can tell these people know what they are doing and truly love what they do.
I highly recommend the Rouge de Bordeaux flour — and frankly, all the grains they sell at Barton Springs Mill. You can’t go wrong with this level of quality.
E
E N
my favorite flour so far
Love this type of flour, love the fact that is not genetically modified, still great flavor and texture to my sourdough bread.
J
Jim Boyd
Great Flavor in Sourdough Bread
I have used Barton Springs Rouge de Bordeaux with a small amount of whole wheat for 25% of a sourdough loaf and it makes great bread. Chewy crust with a moist open crumb. Similar flavor to Red Fife but milder and a nice change from regular whole wheat sourdough bread.
J
Jim
Baking
Good results in bread
G
Ginger Corley
Rouge de Bordeaux Whole Wheat
I make sourdough with a combination of Baker’s Gold (alternate with Yecora Rojo), WW Spelt, WW Rouge de Bordeaux & Wrens Abruzzi Rye. I do a long autolyse, push bulk fermentation & cold proof 20-48 hrs, depending. The quality of your flour elevate the flavor & nutritional components of my loaves to a new level. I have recommended you to many bakers who would all agree they will never return to plain white bread flour. I’m so grateful to have found your mill. I toured the facility & love your values & mission. I hope to take classes soon. Keep up the excellent work!
