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.
Punch down the dough to release the air. Cover back up and place in the fridge.
The second proof is cold and should take about two hours.
Punch down the excess air once again, cover and leave in the fridge overnight(8 hrs).
Remove dough from fridge the next morning, and scrape out of bowl onto a lightly floured surface.
The dough should be firm, resembling cookie dough.
Weigh your dough and evenly divide into 16 pieces.
Prepare your loaf pan with a light coating of non-stick spray and line the bottom with parchment paper.
To roll your dough balls, simply 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 8 balls in a row on the bottom of pan. Lightly coat your first layer with egg wash.
Place the final 8 balls directly on top of the first row. Do not press down. Apply a thin coating of egg wash.
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)