Rouge De Bourdeaux, take 2
Recipe SourceHere's how Thom rated their bake:
What went well?
This one turned out great. Flour behaved well, crust was nice and thin, and the taste was a bit nutty and biscuity. Loved this one.
Baked: May 26th, 2024
Posted: June 2nd, 2024
Ingredient
Weight
Bakers %
Whole Wheat Rouge De Bordeaux Flour
250g
50%
Bread Flour
250g
50%
Water
375g
75%
Whole Grain Levain
100g
20%
Salt
9g
2%
Hydration
Bake gallery
