Golden Brioche Loaves

This recipe produces a fabulous, rich loaf. Though it takes time, it isn't complicated and certainly worth the effort. My only worries were when Dorie says (during the first step) that the dough should be a fairly dry, shaggy mass - I had dry for sure, but no "shaggy" and nothing cohesive enough to call a mass. I added a bit more warm water and it eventually came together. My other dilemma was during the final rise the dough are in pans, on a baking sheet - I wasn't sure if they should remain on the baking sheet during baking or not. I went ahead and put them in the oven, baking sheet and all, where they browned quickly and evenly. In fact I did turn the oven down a notch for the final 5-6 minutes of baking as to not over brown the tops (I wasn't so worried about the bottoms since I had the baking sheet under the pans:) They came out lovely both in flavor and texture.