The first proof should be in a warm draft free location for up to 2 hrs. It may take a bit longer depending on location. The dough should double in size.
With a floured fist, slowly press down the dough to release the air.
Cover bowl and place in the fridge overnight (8 -10 hrs).
Remove dough from fridge the next morning, and scrape out of bowl onto a lightly floured surface.
The dough should be firmer and heavy due to the all the cold butter.
Weigh your dough and evenly divide into 6 pieces.
Prepare your loaf pan with a light coating of non-stick spray or paint a thin coating of melted butter with a pastry brush.
To roll your dough balls place them on an un-floured surface to create a grip. Take one piece and cup your hand over top. Use light pressure, then vigorously roll in a small circle.
You should be able to roll a nice smooth ball.
Repeat with all the dough pieces.
Arrange balls into the fluted pan by placing a single ball directly into the center. Apply a thin coating of egg wash.
Then place the next 4 balls in a square shape, where the corners meet the top edge of the bottom center ball. These 4 balls should fall agains the inner sides of the tin, leaving a small gap in the center. Paint all 4 balls with a thin layer of egg wash.
Place the final dough ball in the center of the 4 dough balls. It will sink slightly between them but not drop all the way down. Remember we want this ball to be the top hat. Add a thin layer of egg wash to the top ball.
For the final proof, set your loaf pan in a warm draft free location. I usually place mine in the oven on a low rack with the light on. (oven turned off!)
Keep an eye on your loaf to make sure it doesn’t over prove! The dough balls should double in size, but not spill over the edges of the pan. (1-2 hrs)