> Most supermarket "sourdough type" bread, even some quite expensive stuff, is a modified Chorleywood process. Most ciabatta are.

I assume this is one reason why most supermarket "sourdough type" bread is, well, not good. (Sure, it's better than the cheapo sliced-white stuff. There's a lot of space between that and actually-good.)

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.

(One specific complaint: It tends to have crumb that lacks elasticity. If you try to spread anything fairly thick on it -- soft cheese, say -- it tears and crumbles.If I do the same thing with one of my own loaves, the crumb flexes but doesn't tear or disintegrate. This isn't the only thing I find unsatisfactory about even supposedly fancy supermarket bread, but it's a thing I can describe fairly explicitly rather than just waving my hands and saying "well, it's just not good, you know?".)