Take the bowl of dough out of the fridge and pull it out of the bowl onto a clean bench.
Divide the dough into 2, then roll each piece out into 20cm log, degassing it as you roll.
Divide each roll into 8 and roll the pieces into balls. Use a scale for all this so each ball is the same size.
Line 2x 450g (1lb) loaf tins with baking paper, then arrange 8 dough balls into each tin.
Let the dough rise for anywhere between 4-8 hours in a warm spot until just doubled in size. A temperature around 23°C is ideal. Don't let them rise more than that or they may over-proof and collapse.
Once risen, heat the oven to 200 °C fan-bake (220°C regular oven) and brush the tops with egg wash.
Bake the loaves for around 25 minutes until deep golden brown. If the dough is browning too fast for your liking, turn the oven down after the first 15 minutes of baking.