As others have said – the longer the rise the more flavour. Some of the best breads are just flour, water salt and a touch of yeast.
Honey, sugar, malt and huge amounts of yeast (anything more than a 1/4 tsp of grains disolved in water) all cause the bread to over rise before the flavour develops. Cold rising conditions retard it and return the balance towards flavour, but it is as easy to use less yeast and no sugar. Alternatively save a pinch of dough from your next loaf and then add it to water to make a batter, which is used instead of the new yeast
To change the texture have a play with the fat content (egg yolk, butter, oil, mmilk & cream)- more fat gives a closer & softer crumb. The more fat you have the more yeast you will need to give the same length rise.
Or if you are doing a long slow / sour dough / sponge rise – then don’t knock it back for a second rise. Make the dough more liquid – using autolayse techniques (mix to incorporate, leave for 40 minutes then knead for 30 seconds only every half hour for 3 hours) & tension-ing / shaping to get the loaf to keep it’s shape. This gives the larger holes seen in some breads. Cook the bread as hot as you can – otherwise you will break your teeth on the crust.
Flour is the other obvious change – even changing out bread flour for white cake flour will change the texture & flavour. Or try T55 or 00 flours – both have a higher ash content than bread flour and respond to autolayse better than the reaaly high gluten flours.