I've got it down to a science now. I throw all the ingredients into the bread maker and put it on a "leaven dough" setting that essentially mixes the dough, kneads it and lets it rise. Then I let it sit around in the breadmaker tub for the rest of the day, then put it in the fridge overnight. Then get up a little early in the morning and put the tub back in the machine and let it cook. Fresh bread for breakfast.
Last time I made brioche (french bread with a lot of butter and eggs, soft crust) I actually used the same pattern and added sourdough as well. It was really nice and had good thick bubbles inside.