> I don't claim to know for sure that no bread made with Chorleywood-type processes is good. I am fairly sure, though, that no bread I've had that I have good reason to suspect was made that way has ever been much good.

I want to say that I also find Chorleywood bread to be "noticeable" somehow, because it feels like it always is compared to my local artisan place, but I have realised this evening while reading about the other common accelerated process used here — ADD — on this impressive page:

https://domson.co.uk/gb/academy/bread-technology/dough-mixin...

… that it might be difficult to tell these two processes apart from each other meaningfully by taste. Whereas the difference from non-industrialised, slow-fermented bread is usually pretty obvious.

(FWIW I do still eat the supermarket sourdoughs along with part-baked things, because the artisan place is less convenient — though it has just started to offer a terrifyingly convenient delivery service -- but mainly I am doing this to slow down my bread consumption even further; ultimately I feel healthier if I eat less bread.)