"english muffin bread"
I have been enjoying this recipe of "English Muffin Bread" which I found here:
It has a very nice texture for toast, open crumb, chewy inside, crunchy outside.
The ingredients seem like a 'lean' bread, but you seem to handle the dough more like a quick bread: just mixing until shaggy, letting it rise once and then dumping it into prepared pans and letting it rise again. The recipe states that it isn't supposed to rise past the rim of the pans, likely because it has very little structure to it.
I am wondering how I might add more flavour to the bread by having a cold rise. One time I tried to put it in the fridge overnight, and it overproofed, and was pouring out of the pans by morning.
Any suggestions on how I could modify this to take advantage of more flavour development during a cold rise?