While maintaining a levain at work for sourdough onion rings, I sometimes play around, make a loaf or pizza dough for the kitchen staff, but no real bread production per say.
That changed when I tried ordering hamburger buns from my bread company and was told I'd missed the cut off for the day. Oh well! I proceeded to feed my levain and the next day made my own buns, olive oil version brioche. Pretty nice results, although a nice retarding would of lent to a more even final product. Still, I was pleased!