Sugar Levels for dough

Hi Guys,

Was wondering what would be the correct sugar level, have just tried out a formulation with 4% sugar, but then the dough rises too much in the cooler (spreads) also the fermentation is a lot quicker and the the dough is too sweet. wonder what sugar level is appropriate. what is everyone using, or does the absence of sugar recommended?

You should only use sugar if you are having trouble getting the crust brown.

Have you read the recipe bank?