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!
Happy to discover my daughter who has gluten sensitivity can eat bread made with your flour!
R
Ranu Mishra
great flavor!
Love the flavor it adds, I use it in my sourdough.
T
Tim Smith
Hearty
The meatiest sour dough yet uh-mazing.... Need a rouge de bordeaux scented candle pls
B
Barbara Esposito
Gorgeous Bake
I love using all of the different flours from BSM. I have to admit it is hard to pick a favorite, but the Rouge de Bordeaux is in the running. The aroma while my sourdough is baking is almost "spicy", and the color of my bread can only be called "gorgeous". The flavor is subtle (in a very nice way). It bakes consistently every time I use it in everything from sourdough to tortillas.
S
Sarah L
Makes THE BEST chocolate chip cookies
I started using this in my old chocolate chip cookie recipe that I have been using for years, and they are like 10 times better. The only change was subbing Rouge de Bordeaux for conventional AP! The flavor is more complex and the texture is better too! Everyone noticed the difference.
Happy to discover my daughter who has gluten sensitivity can eat bread made with your flour!
R
Ranu Mishra
great flavor!
Love the flavor it adds, I use it in my sourdough.
T
Tim Smith
Hearty
The meatiest sour dough yet uh-mazing.... Need a rouge de bordeaux scented candle pls
B
Barbara Esposito
Gorgeous Bake
I love using all of the different flours from BSM. I have to admit it is hard to pick a favorite, but the Rouge de Bordeaux is in the running. The aroma while my sourdough is baking is almost "spicy", and the color of my bread can only be called "gorgeous". The flavor is subtle (in a very nice way). It bakes consistently every time I use it in everything from sourdough to tortillas.
S
Sarah L
Makes THE BEST chocolate chip cookies
I started using this in my old chocolate chip cookie recipe that I have been using for years, and they are like 10 times better. The only change was subbing Rouge de Bordeaux for conventional AP! The flavor is more complex and the texture is better too! Everyone noticed the difference.
