Rouge De Bordeaux Hard Wheat Flour grown by Dresbach Farms

from $8.00
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THE 2025 HARVEST IS HERE!

*Due to poor growing conditions (a super wet spring and then a drought after that), the yield was considerably lower than anticipated, so the pricing has increased to fairly compensate Dresbach Farms for the time and effort put into planting, tending to, and harvesting this delicious wheat.

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 subtle 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: Grassy, mineral rich, sweet, subtle baking spice flavor

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%

Size:

THE 2025 HARVEST IS HERE!

*Due to poor growing conditions (a super wet spring and then a drought after that), the yield was considerably lower than anticipated, so the pricing has increased to fairly compensate Dresbach Farms for the time and effort put into planting, tending to, and harvesting this delicious wheat.

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 subtle 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: Grassy, mineral rich, sweet, subtle baking spice flavor

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%