I know this is not the best thing to do, but, don't you sometimes (well, for some people like me, most times) wing it when you make your breads? I don't care if that exact bread can be repeated in the future. I do it because throwing ingredients (especially little-leftovers in bags) together seemed the most expedient thing to do. I do it because 'it just feels right'. Lately, I've been winging it all the time because I haven't replaced the batteries in my electronic scale.
To start this thread off, here's my latest Wing-it Bread. The flours are strong flour, spelt and wholemeal, and a white starter. Then the morsels are chopped dried apples, black sesame seeds, sunflower seeds, wheatgerm and golden flaxseed. There's also 2T of kelp powder and 2T of lecithin granules. Because kelp is salty, I halved the salt which I normally put. For liquid, water was added, together with 2 wholesome ladlefuls of the slushy bottom of a barley/green bean/soya drink I made, until it felt like a 70% hydration dough.
Incidentally, this bread is supposed to help keep my cholesterol level manageable, but, it tastes so good, I'm eating so much of it that another problem might just rear its fatty head.
I hope I'm not the only bohemian breadmaker here. ;)