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Yeah, good old Chorleywood Baking Process! Your family business' method is a world apart.
It's funny when you explain the difference to people - a loaf of sourdough might take 3 days from preferment, to dough, to bread, compared to a 90 minute turnaround for CBP sliced white.
Nef-
My dad fancied being a baker for a while, his kids were slave labour. We did get to eat vast quantities of white nutella.
The overnight proved bread was for Italian customers only, under the counter sort of thing. Learnt to make egg custards with curdled milk make the best egg custards. Makes amazing custard too. Freshly fried doughnuts, no sugar or filling. Singe your fingers and mouth but the crunchy fluffy mix was amazing.
lynx
From my enforced slave labour as a baker, well in a family bakery, we had proving ovens that we put the bread in to speed the mix. Other breads, we would make the dough (bag of flour, block of yeast, buckets of tap water and a certain weigh of salt. In the mix then, leave it double in size while still in the mixer bowl, then mix again (now I know as knocking back) till back to roughly the original size and put the dough on a tray then proof overnight with the proving oven doors open, and then turn ovens on first thing and put these breads in to bake when the oven were warm. Had to be super careful to not be rough with the trays as the bread wouldn't rise in the oven. Like the bubbles had burst.
Then this is modern bread https://www.independent.co.uk/life-style/food-and-drink/features/the-shocking-truth-about-bread-413156.html