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!
I have tried several of the flours milled by BSM and keep going back to Rouge de Bordeaux. We really like the flavor of the sourdough bread I make with it. Who knew flour had flavor profiles? I sure didn’t in all the years of buying flour at the grocery store even though I thought I bought the “best” brands. Hats off to Rouge de Bordeaux!
A
Amelia A YLDA
Gives my bread amazing flavor!
This was my first time trying Rouge de Bordeaux and I’m hooked!
S
Steve W Day Sr
Great flavor
J
Jane
Rather plain
I’ve used Einkorn for 5 years, and about 6 months ago branched out to Janie’s Mills- Black Emmer is out of this world different, amazing and nutty - makes the Most amazing shortbread! Super sandy! So I was excited to find your flours more locally and quickly ordered all the whole wheats. I’ve tried the Rogue de Bordeaux and really did not find anything interesting about it - it’s super dry as you say - but there is no hint of cinnamon or baking spice that I can detect (and I have a good nose for natural smells!)…..I’ll try it with shortbread cookies and see what we get, but I was really surprised at how plain it tasted, despite all the accolades.
C
Canova
Good for whole wheat bread
The whole wheat bread made with this flour is so much better than anything I’ve had from a store.
I have tried several of the flours milled by BSM and keep going back to Rouge de Bordeaux. We really like the flavor of the sourdough bread I make with it. Who knew flour had flavor profiles? I sure didn’t in all the years of buying flour at the grocery store even though I thought I bought the “best” brands. Hats off to Rouge de Bordeaux!
A
Amelia A YLDA
Gives my bread amazing flavor!
This was my first time trying Rouge de Bordeaux and I’m hooked!
S
Steve W Day Sr
Great flavor
J
Jane
Rather plain
I’ve used Einkorn for 5 years, and about 6 months ago branched out to Janie’s Mills- Black Emmer is out of this world different, amazing and nutty - makes the Most amazing shortbread! Super sandy! So I was excited to find your flours more locally and quickly ordered all the whole wheats. I’ve tried the Rogue de Bordeaux and really did not find anything interesting about it - it’s super dry as you say - but there is no hint of cinnamon or baking spice that I can detect (and I have a good nose for natural smells!)…..I’ll try it with shortbread cookies and see what we get, but I was really surprised at how plain it tasted, despite all the accolades.
C
Canova
Good for whole wheat bread
The whole wheat bread made with this flour is so much better than anything I’ve had from a store.
