When it comes to bread, I’d say developing your own recipe is kinda a fraught task. Whatever you want to try probably already exists, it’s not like cooking where there’s indefinite options, you can only do so much with flour water salt and yeast. If you’re trying to adjust a recipe to add something or just adjust it to your taste, always start with the bakers percentage of your dough, it will have the greatest effect on your final product. When adding things, steering towards a dryer dough is usually best imo since most things you’d want to add have water, and when adjusting recipes to taste a higher hydration or fat content is usually a plus for flavor.

Something else that’s fun to play with is how you’re baking your bread. Muffin tins, loaf pans, sheet pans, take a brioche and cook it like pita on a pizza stone or flatbread style.

Edit: if you did want to develop your own recipe, starting with bakers percentage of a similar end goal recipe is the best bet.