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 wanted to give Rouge de Bordeaux Flour 5 stars, but I just couldn’t do it. Out of the bag, the flour has a floral, almost perfumed scent. I was excited to make my sourdough with it. Until now I’d been using KA Organic Bread Flour and had wonderful results. But I wanted to up the taste so I went with RdeB. Mixed and made the bread as I had done successfully for months. After fermentation the dough seemed heavy/flat. When I put it in my hot cast iron pot, it kinda flattened out and spread. That should have told me all I needed to know. When I lifted the lid after steam I had very little oven spring. Blah. Baked it thru and ended up with a ‘squat loaf.’ Took my second dough out and upped the temp a little to see if I could force it to bloat. Nope. Squat loaf #2. Compared it to my neighbors loaf and it was half as high but with twice the taste. Crumb was like sandwich bread, dense and almost like a rye. But absolutely delicious. We used it as a vehicle for pate and tea wurst spreads. I know, I know all you bread-heads out there will tell me what I did wrong. Not enough gluten and I didn’t stretch and fold enough. But for a flour that is just .1% from KA Bread Flour, I didn’t think I needed to beat it up so much.
K
Kevin Knight
Amazing Flour
I am just a home baker, after reading a couple of Bread Cookbooks I thought I would try changing from store flour to some of the “REAL” stuff. I sort of stumbled on Barton Springs, thanx google, and since they are “local” to me they were the natural place to start. After reading the descriptions of the different flours I decided WW Rouge de Bordeaux was the place to start. This one change to my bread baking (“Artisan Sourdough) was truly a Quantum Leap. Easier to work with, I get a stronger dough faster and the flavor is out of this world. I am on my 3rd reorder,5-10# at a time. Storage space and wanting to keep it fresh is the only thing preventing me from buying larger quantities. I plan to NEVER be out of this flour.
K
Ken Unfried
Delicious Bread
I used the Rouge de Bordeaux Flour to make rustic sourdough boules - very tasty!
M
Michelle Luck
Next level sourdough…
My sourdough seems magically improved when using Rouge de Bordeaux oo & whole wheat compared to my grocery store available flours. Love the product!
I wanted to give Rouge de Bordeaux Flour 5 stars, but I just couldn’t do it. Out of the bag, the flour has a floral, almost perfumed scent. I was excited to make my sourdough with it. Until now I’d been using KA Organic Bread Flour and had wonderful results. But I wanted to up the taste so I went with RdeB. Mixed and made the bread as I had done successfully for months. After fermentation the dough seemed heavy/flat. When I put it in my hot cast iron pot, it kinda flattened out and spread. That should have told me all I needed to know. When I lifted the lid after steam I had very little oven spring. Blah. Baked it thru and ended up with a ‘squat loaf.’ Took my second dough out and upped the temp a little to see if I could force it to bloat. Nope. Squat loaf #2. Compared it to my neighbors loaf and it was half as high but with twice the taste. Crumb was like sandwich bread, dense and almost like a rye. But absolutely delicious. We used it as a vehicle for pate and tea wurst spreads. I know, I know all you bread-heads out there will tell me what I did wrong. Not enough gluten and I didn’t stretch and fold enough. But for a flour that is just .1% from KA Bread Flour, I didn’t think I needed to beat it up so much.
K
Kevin Knight
Amazing Flour
I am just a home baker, after reading a couple of Bread Cookbooks I thought I would try changing from store flour to some of the “REAL” stuff. I sort of stumbled on Barton Springs, thanx google, and since they are “local” to me they were the natural place to start. After reading the descriptions of the different flours I decided WW Rouge de Bordeaux was the place to start. This one change to my bread baking (“Artisan Sourdough) was truly a Quantum Leap. Easier to work with, I get a stronger dough faster and the flavor is out of this world. I am on my 3rd reorder,5-10# at a time. Storage space and wanting to keep it fresh is the only thing preventing me from buying larger quantities. I plan to NEVER be out of this flour.
K
Ken Unfried
Delicious Bread
I used the Rouge de Bordeaux Flour to make rustic sourdough boules - very tasty!
M
Michelle Luck
Next level sourdough…
My sourdough seems magically improved when using Rouge de Bordeaux oo & whole wheat compared to my grocery store available flours. Love the product!
