No-Knead Brioche Bread

Steps

1. 1Whisk together the flour, salt, yeast, and sugar.
2. 2In a medium bowl, whisk together the eggs, milk, water, and melted butter.
3. 3Pour the wet ingredients into the dry ingredients, and stir with a spatula till you have a sticky dough ball.
4. 4Cover bowl and let rise in a warm area (see notes above) for 2 to 3 hours or until doubled. Alternatively, stick bowl in the fridge immediately and let it rise overnight or for 12 to 18 hours.
5. 5Grease two 8.5 x 4.5 inch loaf pans with butter. Heat your oven to 375ºF.
6. 6There are two ways to proceed after the first rise: 1. You can simply deflate the dough using forks to release the dough from the sides of the bowl and to divide it into two equal portions; then use oiled hands to transfer the dough to your prepared pans. (Dough is very wet and sticky—this is normal.) 2. Or you can cover a work surface with flour. Turn the dough out onto the floured work surface and shape it into a rough ball, using as much flour as necessary—the dough is very wet and sticky. Use a bench scraper to divide the dough into two equal portions. (Depending on how much water you are using, each portion will weigh between 790-805 grams.) Shape each portion into an oblong loaf or batard (see video guidance here) and transfer to prepared loaf pans.
7. 7Let rise until dough begins to crown the rim of your pan. This may take 45 minutes to an hour (or more or less depending on how warm your kitchen is).
8. 8Transfer pans to oven and bake for about 45 minutes or until evenly golden or until an instant-read thermometer registers 205ºF or higher. Turn loaves out onto cooling racks and let cool for at least 30 minutes before cutting.