When in doubt, bake! that's my motto, and it's what I do. You may want to, too. In fact, I encourage you to. The act of baking and the appetizing aromas that you'll inhale will create happiness and good appetite. So I suggest you bake brioche, the classic buttery, eggy French bread, in a new no-knead way from Cooks Illustrated magazine. The dough rises in the fridge for 16 to 48 hours. So you won't get instant gratification, but you will have fabulous bread the next day. I've adapted the procedure to include making brioche buns in addition to loaves. Happy baking!