Grain & MillingIntermediate
Rouge de Bordeaux
/ruːʒ də bɔːrˈdoʊ/
French heritage red wheat from the 1800s.
A French heritage red wheat dating to the 1800s, now grown in small amounts by heritage grain farmers. Bakers prize it for its rich, complex flavor in whole grain and high-extraction breads. Like many heritage wheats, its gluten tends to be softer than modern bread wheat, so it often benefits from gentle handling or blending.
By Henry Hunter · Updated
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