Forgot to add sugar to the dough how can we fix it?
Added sugar is not essential for a bread recipe to &quot;work&quot;, so if it were me --
if the structure has already been established, I would probably let the dough proof to completion without trying to add something after the fact. Without the added sugar, you may need a bit more proofing time for the full rise, but you may end up with something wonderful.
But if you're absolutely sure the recipe would be ruined without the addition sweetness, I would toss the granulated sugar into a blender to make it a bit finer and fold it into the dough before kneading it again. Powdered sugar would likely work fine, but powdered sugar also contains cornstarch or tri-calcium phosphate, and blending granulated sugar will also let you measure the correct amount before you change the volume of the finer product.
Don't add any additional water; you'll change the hydration ratios. After eight to ten folds incorporated into the dough, the sugar will be mixed through about 250-1000 layers, so there has been plenty of mixing to incorporate the sugar adequately. Wait a few minutes for the sugar to hydrate and knead it a few times more.
I think it will be fine.