I’ve been making bread with honey instead of sugar for a little while, after trying it randomly and liking the result, but last time I was feeling lazy and decided to chuck sugar in again for speed. It was fine, but I went back to honey this time and yeah, it’s definitely worth it. Not only does it give the crust a richer golden colour, it also seems to make the dough more smooth and delicate somehow. I’m sticking (heh) to honey from now on