Proof the dough overnight: I recommend allowing your brioche dough to rise slowly overnight in the fridge. Cold dough is so much nicer to work with! But you can also let it proof at room temperature for one hour and make the brioche bread immediately.




Bake the dough within 24 hours: To find that sweet spot between properly proofed with a developed flavor and over-fermented, I recommend giving the dough at least 5 hours to rise in the fridge, but no more than 24 hours.




Brush the dough with an egg wash: To give the brioche loaf a deep golden, shiny crust, brush the dough with an egg wash made from one egg mixed with two tablespoons of water.




Tent with aluminum foil: Tent the bread with aluminum foil around the 20 minute mark to prevent it from browning too much.