I am a new baker, and working at a lovely cafe in Chicago! We make brioche and use it for French toast, doughnuts, and cinnamon rolls... when we make brioche (my bosses recipe) we omit the "rise at room temperature" step and stick it directly in the refrigerator overnight (for the next morning). I have called to his attention that every recipe on the internet has an additional step (the first rise) that we've been omitting... however he's not convinced without knowing the science behind it. Do you know the scientific benefit of the room temp rise? Our dough is lovely, but if it can be improved I'd like to try and convince him. Thanks!

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