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Rouge de Bordeaux is a historic French wheat variety known for its deep color, complex flavor, and excellent bread-baking performance. Our Rouge de Bordeaux Whole Wheat Bread Flour is freshly milled to preserve the full character of the grain—resulting in flour that’s as flavorful as it is functional.
This wheat produces doughs that are extensible and forgiving, with a softer gluten profile than modern commodity wheats. The flavor is rich and layered, often described as mildly sweet with notes of toasted grain and spice. It shines in naturally leavened breads but performs just as well in yeasted loaves.
Because this is a true whole-grain flour, it includes the bran and germ, which means higher nutrient density and more water absorption than refined flours. A longer fermentation or rest period helps unlock its full potential, improving both structure and flavor.
Best for:
• Sourdough breads
• Hearth loaves and bâtards
• Country-style sandwich breads
• Artisan rolls
Baker’s tip:
Rouge de Bordeaux benefits from gentle handling and adequate hydration. Try a longer autolyse and avoid over-mixing to highlight its natural extensibility and nuanced flavor.
Freshly milled, never bleached or enriched, and made from a heritage grain prized by artisan bakers for generations—this flour is ideal for those looking to bake breads with depth, history, and character.
Rouge de Bordeaux is a historic French wheat variety known for its deep color, complex flavor, and excellent bread-baking performance. Our Rouge de Bordeaux Whole Wheat Bread Flour is freshly milled to preserve the full character of the grain—resulting in flour that’s as flavorful as it is functional.
This wheat produces doughs that are extensible and forgiving, with a softer gluten profile than modern commodity wheats. The flavor is rich and layered, often described as mildly sweet with notes of toasted grain and spice. It shines in naturally leavened breads but performs just as well in yeasted loaves.
Because this is a true whole-grain flour, it includes the bran and germ, which means higher nutrient density and more water absorption than refined flours. A longer fermentation or rest period helps unlock its full potential, improving both structure and flavor.
Best for:
• Sourdough breads
• Hearth loaves and bâtards
• Country-style sandwich breads
• Artisan rolls
Baker’s tip:
Rouge de Bordeaux benefits from gentle handling and adequate hydration. Try a longer autolyse and avoid over-mixing to highlight its natural extensibility and nuanced flavor.
Freshly milled, never bleached or enriched, and made from a heritage grain prized by artisan bakers for generations—this flour is ideal for those looking to bake breads with depth, history, and character.