You were half way there!

> The guiding principle of the Chorleywood Bread Process (I’m paraphrasing, of course) is that instead of depending for the most part on fermentation to generate all those bubbles of CO2 that later become the “cell structure” of microscopic holes in a loaf of bread, something similar could be achieved by beating that dough to within an inch of its life in a massive mechanical mixer.

It's much the same for all soft (tin) loaves sold across Europe. The exception being breads with crusts - baguettes and rolls etc. and rye bread.