One of my old bread books (Homemade Bread, by the food editors of Farm Journal) describes the CoolRise method in some detail. The book states that this technique was developed by the home economists in the Robin Hood Flour Kitchens. It's been around for a while, since the book is copyright 1969. Anyway, this method gives the baker more control over the timing of the process, but you have to expect some compromise of the quality of the loaves.
I would add one additional suggestion to the other ones made above. How do you measure your flour? Depending on your method, you might be adding a lot more flour than the recipe calls for. I'm thinking that this might be a problem because you said that all your breads turn out too dense.
The most accurate way to measure flour is to weigh it. If you don't already have one, you might want to buy an electronic kitchen scale. Then figure that one cup of flour weighs about 130 grams. After I started weighing my flour, I found that I was adding significantly less of it, and my loaves were lighter.