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You are currently viewing Rouge de Bordeaux Sourdough Breads

Rouge de Bordeaux is a hard red winter wheat that dates back numerous a century to the Bordeaux area of France. This wheat makes an outstanding bread with a rich brownish color, mellow taste, and also cooking spice scent.

I utilized entire grain rouge de bordeaux flour in these sourdough breads at 100% and also 50% of the overall flour, and both solutions were scrumptious as well as had a wonderful structure. I particularly enjoyed consuming the 100% whole grain variation toasted, buttered as well as covered in slim slices of Stilton blue cheese. The wheat flavor pairs actually well with dairy products, and likewise with a vegan vegetable soup that makes use of nutritional yeast as the “cheese.”

[https://breadtopia.com/rouge-de-bordeaux-sourdough-breads/#zlrecipe-title”>Dive to recipe]

The process I describe below is rather rapid, partially as a result of summer season heat (my cooking area temperature remains in the high 70s) and also possibly additionally as a result of the life of dough made with fresh-milled flour. As a result of this speed and perhaps also the taste profile of the rouge de bordeaux wheat, these breads have practically no sourness. If you’re seeking a much more sour bread, you’ll intend to modify the timing to be longer by utilizing less starter, cold water, and also cooler ambient temperatures/more refrigeration.

End of a relatively short final evidence I likewise made this dish extremely simple with as few actions as possible, however you might attain an extra open crumb if you select to either autolyse the flour for 1-3 hrs; or filter out the bran in the whole grain flour, soak it in boiling-hot water, and afterwards include it back to the dough. Below are experiments and guidelines for these steps if you would certainly like to find out more: Sift-Soak and Autolyse. Lovely inside on both breads In both rounds of examination baking, I was shocked that the 50%entire grain doughs fermented quicker than the 100%entire grain doughs, and the resulting loaves had much less available to the score. I had expected the doughs with bread flour to have more oven springtime and slower fermentation. In retrospection, I believe I mixed the 50% doughs to a wetter feel, which made them ferment faster, as well as go a little too much in the fermentation. It’s likewise possible that the loaves of 100 %rouge de bordeaux flour profited in structure from that wheat’s very high healthy protein level of 15%.

50 %rouge de bordeaux on left; 100 %rouge de bordeaux on I in fact allow both doughs over-proof in my first round of baking with these bread formulas. Despite the fact that my levain was old rye starter that I ‘d pulled from the fridge as well as merely let heat up, the doughs were(over )done mass fermenting in 4 hours.