Our Process
How Sourdough
Is Made
Real sourdough takes time. Ours takes three days, turning simple pantry ingredients into deeply flavorful bread that's naturally easier to digest.
3Days
50+Hours fermentation
Day1
Starter care.
Wake the starter
12–24 hrsEverything begins with our sourdough starter, aptly named Ennui, a living culture of beneficial wild yeast and bacteria. How long that takes depends on the season.
This crucial first step shapes the success of the entire process.
Day2
Flour, water, salt — and time.
Mix the dough
2 hrsOnce the starter is ready, we mix it with flour, water, and salt, our English muffins also fold in milk and butter. No commercial yeast. No additives.
Bulk fermentation
6–8 hrsThe dough rests and slowly ferments at room temperature. During this time, we gently stretch and fold by hand to build strength and structure.
Hours of rest necessary to build gluten for an airy crumb.
Portion & bench rest
~1 hrThe dough is divided equally, shaped lightly, and allowed to rest for an hour before its final form.
Shape & cold ferment
14+ hrsEach piece is shaped by hand, then settles into a long, cold fermentation overnight. This slow step develops deeper flavor, improves texture, and gives sourdough its signature character.
Loaves
Shaped into taut rounds for maximum oven spring.
Muffins
Hand-portioned, shaped into balls, and dipped in semolina.
Overnight in the cold is where the real flavor is built.
Day3
Heat, at last.
The final bake
Each bread meets the heat, covered first to trap steam, then opened up to finish.
Loaves
Baked covered in a hot pot, trapping steam for an open crumb and crackling crust, then uncovered so the crust can darken and crisp.
Muffins
Cooked on a griddle and covered to trap heat and steam, then flipped to finish, giving them their craggy, open texture.
Cool
6 hrsFresh bread keeps baking internally even after it comes off the heat. We let every loaf and muffin cool completely for six hours before it's ready to enjoy.
The Result
The kind of flavor that lingers