Hey everyone I have a sweet dough question.

I was reading through Richard Bertinet's "Crust" and noted that his recipe for Brioche calls for a rest of 12 - 14 hours in a pantry.  Now I have experienced this kind of rest with biga's or a poolish starter to help develop the flavor but with a sweet dough?  I admit that I am not very experienced with sweet doughs but I have to ask:

1. What is the purpose of a 12 - 14 hour rest with a sweet dough?

2. Do you have a favorite brioche recipe you could share?

Thanks a ton,

Lewis

http://tablebread.blogspot.com

1000 grams flour 

85 grams yeast

20 grams sugar

2 eggs

500 grams milk

14 grams salt

150 grams butter

Mixing :

Dissolve the yeast into the room temperature milk and ad the eggs and sugar.

Add the flour and mix.  When dough is formed add the salt and the butter.

Mix for about 10 minutes.  Make loose boule shape