What a lovely description. For what it’s worth, I routinely make bread without much sweetener at all — a squeeze of honey into the warm water, along with the yeast and a cup of flour, for the poolish / sponge — and find that as long as I allow sufficient time for a slower rise, the bread doesn’t seem to miss it.
I have a bread bowl that Ethan gave me years ago — a slightly misshapen big blue-agate bowl from Bennington Potters. It’s a factory second, and I love it wildly. One of my most treasured possessions.