this post was submitted on 11 Sep 2026
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Part of your reason homemade bread is tastier is because of this process. Making bread at home without any additives is a LONG process that includes a good 8+ hours of waiting. That's without any work at all, so going from flour to slices can take a good 10 to 12 hours. Industrially made bread goes from flour to sliced in under 4.
That time to develop matters a LOT to the taste, proper fermentation creates most of the flavour.
It’s entirely possible to go flour to sliced at home in 5 hrs, with just a big dose of yeast compared to the longer recipe. It doesn’t taste as good for sure. But it’s how some people I know make bread. Personally, overnight is worth it.
True, but more yeast and less time absolutely makes for worse bread. You can even add baking powder if you're really in a hurry...
You can have bread ready in less time than that, especially if you are using starter dough, if in a hurry you can just use more of it, keep it optimal temp like 90 or 100 degrees or whatever, and give it an amount of sugars to supercharge it.