Part 4/8:
The Chill and the Second Rise
After the initial rise, deflate the dough gently by pressing down and cover it again. It then goes into the refrigerator for a long, slow fermentation—preferably overnight or at least eight hours. This step develops flavor and enhances the dough's elasticity, making shaping easier later.
Shaping the Perfect Brioche
Once chilled, the dough is ready for shaping. For a classic brioche loaf, cut the dough in half; one half will become the loaf, the other the brioche à tête or petits fours.
For the Brioche Loaf:
Divide into equal chunks, roll into smooth balls, and arrange them neatly in a buttered loaf pan.
Brush with an egg wash—a mixture of egg yolk and milk—to promote a shiny, golden crust.