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.”
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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.