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!
Baking with Rouge de Bordeaux fresh flour from Barton Springs Mill
The rouge de Bordeaux flower fresh Mel at Barton Springs Mill is one of the most amazing flowers I’ve ever used. I just bake for enjoyment as I am a lifelong artisan Stone Mason and working with flour and baking, seems very natural to me. It is quite clear to anyone who bakes in central Texas how fortunate we are to have so many variations of incredible flour available to us to combine and experiment with as we wish. I personally use about seven different types of flour from Barton Springs Mill and I love them all, as does anyone who taste my bread.
I first found out about Barton Springs Mill from reading Ken Forkish book entitled Flour, Water, Salt, Yeast which I highly recommend, as Ken is a world class baker, and entrepreneur and he taught me how to bake sourdough bread.
A
Andrea Little
Love my Rouge de Bordeaux flour
An earthy taste which is perfect fir my country loaves.
M
Michael Bell
Great Organic Flour
This flour handles beautifully and tastes delicious! It is a wonderful addition to my bread recipes and I plan to use it regularly.
D
Deb Hilscher
Great artisan bread flour
I’ve made two artisan loaves so far. My husband loves the bread.
G
Gayle Sword
Delicious Flour!
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!
Baking with Rouge de Bordeaux fresh flour from Barton Springs Mill
The rouge de Bordeaux flower fresh Mel at Barton Springs Mill is one of the most amazing flowers I’ve ever used. I just bake for enjoyment as I am a lifelong artisan Stone Mason and working with flour and baking, seems very natural to me. It is quite clear to anyone who bakes in central Texas how fortunate we are to have so many variations of incredible flour available to us to combine and experiment with as we wish. I personally use about seven different types of flour from Barton Springs Mill and I love them all, as does anyone who taste my bread.
I first found out about Barton Springs Mill from reading Ken Forkish book entitled Flour, Water, Salt, Yeast which I highly recommend, as Ken is a world class baker, and entrepreneur and he taught me how to bake sourdough bread.
A
Andrea Little
Love my Rouge de Bordeaux flour
An earthy taste which is perfect fir my country loaves.
M
Michael Bell
Great Organic Flour
This flour handles beautifully and tastes delicious! It is a wonderful addition to my bread recipes and I plan to use it regularly.
D
Deb Hilscher
Great artisan bread flour
I’ve made two artisan loaves so far. My husband loves the bread.
G
Gayle Sword
Delicious Flour!
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!
