Some Lazy Man's Brioche I made this week. Quite tasty.
My biggest takeaway, baking-wise, from the Kneading Conference West this year is that I've been baking with too strong flour. I almost always use bread flour, and generally try to bake with the highest protein flour I can find. It works, in the sense that I usually have strong loaves that can hold their shape well, but they are tougher and less tasty than they need to be. So I'm trying to ease up and get used to mixing in more AP flour. I did this with a batch of pizza dough last week and it turned out really nice, much more extensible than what I typically make.
Still much more to learn about and explore.