I was trying one of the Artisan in Five recipes, for chocolate bread. I made a batch of the dough and put most of it in the fridge but baked up a small chunk, and I find it to be lacking in sweetness. At this point the yeast bread dough has been together and sitting in my fridge overnight -- is there any way to incorporate more sweetness at this point into the dough itself? Maybe honey, or maybe if I liquefy some sugar in water? I can't think of a way to get it evenly distributed though, and also can't figure out how to avoid messing up the flour-liquid-yeast balance.