November 16, 2022 - 3:26pm
Rouge de Bourdeaux & White Whole Wheat Sourdough
Today's Bake
Rouge de Bourdeaux & White Whole Wheat Sourdough
Based on: Tartine - Book No. 3 by Chad Robertson - White-Wheat Blend (Ode to Bourdon)
I've become interested in milling my own flour but before I took the plunge I purchased some Rouge de Bourdeaux freshly ground flour from Barton Spring Mill (https://bartonspringsmill.com/products/copy-of-rouge-de-bordeaux) to check it out.
This is a dense mostly whole wheat bread that I am quite happy with and will put into my regular rotation.
Tasting Notes
Crumb - sour dairy with notes of plain yogurt
Crust - toasty with notes of nuts and malt
Grain Character - moderate with a slight taste of cooked oatmeal
Recipe and Process are below for those that are interested.
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Comments
Gorgeous bake Tony, what a wonderful crumb for a loaf with most whole grain, you must be pleased!
Benny
Thanks for the kind words, especially coming from such an experienced baker!
That's a pretty bread, nice open crumb, amazing color. The crust is fabulous. I want to break off a piece of that crunchy grigne and taste it right now! Very nice job.
Thank you
Especially for whole-wheat!
Appreciate the tasting notes too, that is something we don't get from the photos.
-Jon
Thanks Jon. I was curious about how to describe bread flavors and found this:
Author, baker, and sensory scientist Michael Kalanty can help you do that. He wrote a really wonderful article in The National Culinary Review (March 2015) about how to really taste bread
https://static1.squarespace.com/static/5bf873f9c258b431923392ee/t/5c00de3821c67c782309090e/1543560767614/0315MarchNCR_MichaelKalanty.pdf
Tony
Looks good and I'm going to try it -- but why the "h" after the "g"? "Rouge" means "red" -- we're talking about a red wheat from the Bordeaux area in SW France. "Roughe" doesn't mean anything. And if asking for faithfulness to language and location is silly, what about a Youkon Golt potato.
Thanks for the loaf notes!
Fat finger & spell check error