Back home, we tried two separate no-knead recipes. One was a brioche recipe that is the basis of many of the sweet bread recipes in the book we are working from. The second is a variation on their rye, where we added some rye sour from King Arthur's to try and capture the old NY deli rye flavor. 

For Brioche:
2.5 cup warm water
1.5 tbsp yeast
1.5 tbsp Kosher salt
8 eggs, beaten
1/2 cup honey
3 sticks butter, melted
7.5 cups flour

Add everything but flour to a large bowl. Slowly mix in flour. After mixing, let sit in the frig overnight to blend and firm up.

For Rye:
3 cups warm water
1.5 tbsp yeast
1.5 tbsp Kosher salt
1.5 Tbsp caraway seed
1 cup rye flour
5.5 cups flour
4 tbsp Rye Sour
Cornmeal for the peel

Add everything but flours to a large bowl. Slowly mix in flour. After mixing, let sit in the frig overnight to blend and firm up.

1/2 tsp cornstarch
1/4 cup water 
Mix cornstarch in equal part water to make a paste. Add remaining water and heat together until glassy looking. Cool and store.

1 Tbsp caraway seed for sprinkling on rye

The next morning, I pulled about a third of each out, made the boules from both, slashed them,and then brushed the rye with cornstarch wash and sprinkled the seeds on. After a 20 minute rest while the oven and stone heated to temperature, we baked the Brioche at 350 for 40 minutes until golden brown. The oven was then raised to 450 and the rye cooked for 25 minutes until brown on top and hollow sounding when thumped.

Photos will have to come from the next batch as the smell of baking bread woke the locust upstairs.

UPDATE: Photos from the second batch made on July 24th have been added.