How can I "cheat" on dough maturation?
The easiest method, and most common in a commercial setting, would be to add a small amount of yeast in addition to the sourdough starter. You will probably have to reformulate a bit, as the dough will mature faster leaving the starter less time to develop flavor. This is usually overcome by also increasing the proportion of starter (and adjusting the final dough's hydration based on the hydration of your starter).

For instance, if your original recipe included 30% starter (in baker's math), the faster version might have 40% starter and .5% yeast. If you use a liquid starter, you may then cut the water by 5% or so, and if you use a solid starter no further adjustment may be needed.