Rouge de Bordeaux was the original baguette, gaining popularity in 19th century by artisan bakers who loved the earthy flavor and robust performance. We typically use ours in our baguettes, cookies, and breads.
CLASS: Red Spring Wheat
FARMER: Michael and Sarah Jones, Jones Farm Organics in Hooper, Colorado
PROTEIN: 11.7%
FALLING #: 352
EXTRACTION: 80-85%
IDEAL USES: Cakes, Muffins, Enriched Breads, Pan Doughs, Banana Bread, Cookies
CONTENT: 100% Stone Milled Whole Wheat Flour
ABOUT: Our variety is a deep, red-hued wheat, and mills into a deliciously nutty flour, mild in tannins but full in aromatic volatiles and proteins beneficial for full-flavored baked goods. Our bakers love the color it brings to their breads.
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