Increase the speed to medium and knead the dough for 10-15 minutes until the dough gathers on the hook, becomes smooth and silky and slaps the sides of the bowl. You can add a little more flour if the dough is still too sticky after 7-8 minutes of kneading.

If you're using a European butter you might not need to work the butter if it's already pliable. While the dough is kneading, turn the butter out onto the work surface and knead it with a bench scraper or pound it with a rolling pin until it's soft and pliable and has a similar texture to the dough. You want it pliable but not melted and greasy.

Turn the dough out onto a floured surface. The dough will be quite soft and slightly sticky.

Transfer the dough to a lightly oiled bowl, turning once to coat the dough. Cover the bowl and set it aside at room temperature for 3 hours. Every hour or so check on the progress of the dough by folding it over itself in the bowl. This will help redistribute the yeast too. After about 3 hours the dough should be lively, elastic and airy. If the dough is still sluggish give it another hour or two at room temperature. At this point you can shape the loaves, or the dough can be held in the refrigerator for up to 2 days.

To make loaves: Butter two 9"x5" loaf pans. Divide the dough in half. Divide one half of the dough into 6 equal pieces. Roll each piece of dough under your cupped hand to form a smooth ball. Line the 6 dough balls into one of the pans into 3 rows of 2. Make the other loaf in the same way using the other half of the dough. Cover the pans and set them over night in the refrigerator.

To make "tete" brioche: Butter two 8" brioche molds. Divide the dough in half. Divide a piece of dough into 2/3 and 1/3 portions. Form the 2/3 portion into a large ball and set it into one of the buttered pans. Roll the 1/3 portion to a teardrop shape. Poke a hole in the top of the brioche and set the teardrop, pointed side down, into the loaf. Repeat with the other piece of dough to make the other brioche. Cover the pans and set them over night in the refrigerator.

In the morning, take the pans out of the refrigerator (if you held the dough take it out and form the loaves). Leave the loaves to rise for 2-3 hours. The exact rising time will vary based on the ambient temperature and how active the dough was prior to refrigerating. The loaves should almost fill the pans and be about double the original size.

Turn the loaves out of the pans onto a cooling rack and cool completely before slicing.