Our organic Rouge de Bordeaux Bread Flour is milled from a unique heritage French grain at 85% extraction (sifted to remove 15% of the bran). It produces a rustic, flavorful loaf. It is then blended with our Catawaba hard red winter wheat. This is a favorite among many of our restaurants. The protein level this year is 13.2

Flavor profile: aromatic, nutty, robust

DaySpring’s favorite uses: artisan sourdough loaves