I made a walnut fougasse (kind of a walnut focciacia-esque flat bread), and I wanted to sweeten it and so I added about 1/4 cup of sugar to the recipe while keeping everything else the same (the recipe also calls for about 1/2 cup of walnut oil, 3/4 cup walnuts, 3 cups flour, 1 packet of yeast). It came out great, but the presence of the sugar seemed to make the bread cook faster on the outside while the inside cooks slowly (in comparison to when I did this recipe before). Is this the typical effect of adding sugar or is it the mere fact of adding more dry ingredients or am I just seeing things? Would it have been better to reduce the baking temperature a bit and cook it for longer? I'm trying to get a better feel for the effects of different ingredients.