rapid rise

Living in the tropics of North Queensland,Australia,I've noticed the initial rise of my loaves takes about 45 mins (doubled in size etc.).Apart from refrigerating the dough(4deg C),is there any way I can retard the rise to obtain more flavour (I'm assuming the longer the ferment the more flavour to the loaf!!) I usually score my loaves when I place them in the the loaf tin to check the second rise as well as the finger test and this second rise takes about 20 mins.Am I destined to bake "average" loaves because of the relatively rapid fermentation etc.(daytime temps. here are 25-30 degrees in the winter!!).

Any Floridians out there to give me some help?

Cheers,Weather Report .