The only yeast breads I know that take that many hours are the No-Knead simply because you can let it rise overnight (but don’t have to wait that long) for convenience or true sourdough which requires almost three days for the various steps/rises. Most simple yeast loaves require two one-hour rises at room temperature. Even if you shorten those rises (here in the AZ heat, 30 minutes outdoors in the shade per rise will do it), you still need to do two rises for best consistency and taste, but you can have a delicious loaf baked in under three hours. My convection oven has a proof cycle, and I still allow one hour per rise. All the proof cycle does is provide ideal conditions for the rise. I don’t use it to shorten the time.
ETA: I completely agree with @milee30 that time is what gives bread its flavor. You shouldn’t try to hurry yeast. Give it time to do its yummy thing. 