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!
rouge de bordeaux flour is aromatic, full of flavor and a baker’s dream.
P
PK
Deep, dark, rich flavor
I use only 100% whole wheat Rouge de Bordeaux for sourdough bread (including feeding the starter); the acidity of sourdough seems to bring out the flavor of this wheat beautifully. Let other people be satisfied with a fluffy crumb and lighter flavor. I prefer the deeper, heavier flavor and texture. Feels great in my body after eating. Fully satisfies, without craving more.
D
David
Haven't used them yet, gift was much appreciated!
L
LISA ADAMEK
Amazing homemade bread every day
Now that I’ve discovered Barton Springs Mill’s top quality flours, I’d rather bake and eat my own bread than any other. Having a great time experimenting with combining different flours. My favorite combination so far is half Rouge and half Heartwell.
J
Jennifer Leal
Love it
I am absolutely hooked on all BSM flours! All others have been removed from my kitchen. Everything I make with ROUNGE turns out tasting phenomenal.
rouge de bordeaux flour is aromatic, full of flavor and a baker’s dream.
P
PK
Deep, dark, rich flavor
I use only 100% whole wheat Rouge de Bordeaux for sourdough bread (including feeding the starter); the acidity of sourdough seems to bring out the flavor of this wheat beautifully. Let other people be satisfied with a fluffy crumb and lighter flavor. I prefer the deeper, heavier flavor and texture. Feels great in my body after eating. Fully satisfies, without craving more.
D
David
Haven't used them yet, gift was much appreciated!
L
LISA ADAMEK
Amazing homemade bread every day
Now that I’ve discovered Barton Springs Mill’s top quality flours, I’d rather bake and eat my own bread than any other. Having a great time experimenting with combining different flours. My favorite combination so far is half Rouge and half Heartwell.
J
Jennifer Leal
Love it
I am absolutely hooked on all BSM flours! All others have been removed from my kitchen. Everything I make with ROUNGE turns out tasting phenomenal.
