Is it cheating?
I purchased a 1lb lump of dough for 79c at the supermarket. Let it defrost in the refrigerator for 2 days. Set it on the counter to warm up for about 12 hours. I have baked my own bread only a few times but this one did not get that soft punch-down effect even though it did rise quite nicely. I kneaded it a few times anyway even through it was a tight wad in itself.
Just the previous day, I heard of a neat way to have a morning wake-up to warm bread and tried it as follows:
At about midnight or so, heat the oven to its max for about a half hour after coming to temperature to charge the pizza stone. Place the dough in and immediately turn off the oven. Wake up the next morning to a nice loaf of warm fresh bread. Your guests will think you got up at 4am to bake.....
It was the best, tough crust, soft center, flavorful bread I had ever cooked. It was still not the flavor I am trying to get in my other discussion here, but I am very happy with it just the same.