I find slow overnight fermentation with industrial yeast can be pretty decent when you don’t have the time to keep a starter going and just want to bake some bread once in awhile. Big fan of no knead method.
<https://en.wikipedia.org/wiki/Pre-ferment>
(Discussed in several of the better sourdough cookbooks, Tartine and Flour, Water, Salt IIRC.)
I've yet to try this myself, YMMV.