I’m saying that I do all those things on purpose when I am baking a sandwich loaf. I always will toast the bread first unless I’m making grilled cheese.
Any other type of bread is baked the way it should be, proper rise times, etc. The exception to that is when I am playing around with very long cold ferments (5+ days), or alternative leaveners like rice, chillies, beans, whatever. They’re much more unpredictable in behavior.