Rouge De Bordeaux Hard Wheat Flour grown by Dresbach Farms
Originating in the Bordeaux region of France, this heirloom wheat variety has been a favorite for French bakers for generations, and was used in the original baguette. It makes an excellent bread with a rich brown color and baking spice aromas. Popular for baguettes, rustic croissants, and other French baked goods, but equally at home in your favorite pizza crust recipe.
Flavor Profile: Nutty, sweet, rich, baking spices
Uses: artisan and pan breads, baguettes, rustic croissants, crepes, pizza, other baked goods
Performance notes: Similar to store-bought “bread flour”. Exceptional baking quality. Adds elasticity, structure and strength to dough
Recommended Hydration Percentage: 65-70%
Originating in the Bordeaux region of France, this heirloom wheat variety has been a favorite for French bakers for generations, and was used in the original baguette. It makes an excellent bread with a rich brown color and baking spice aromas. Popular for baguettes, rustic croissants, and other French baked goods, but equally at home in your favorite pizza crust recipe.
Flavor Profile: Nutty, sweet, rich, baking spices
Uses: artisan and pan breads, baguettes, rustic croissants, crepes, pizza, other baked goods
Performance notes: Similar to store-bought “bread flour”. Exceptional baking quality. Adds elasticity, structure and strength to dough
Recommended Hydration Percentage: 65-70%
Originating in the Bordeaux region of France, this heirloom wheat variety has been a favorite for French bakers for generations, and was used in the original baguette. It makes an excellent bread with a rich brown color and baking spice aromas. Popular for baguettes, rustic croissants, and other French baked goods, but equally at home in your favorite pizza crust recipe.
Flavor Profile: Nutty, sweet, rich, baking spices
Uses: artisan and pan breads, baguettes, rustic croissants, crepes, pizza, other baked goods
Performance notes: Similar to store-bought “bread flour”. Exceptional baking quality. Adds elasticity, structure and strength to dough
Recommended Hydration Percentage: 65-70%