Fellow baker here - what exactly are your pain points? Because I can't see how it can be improved - modern steam ovens from AEG or Bosch bake kick ass. The sunmix and famag do amazing kneading. And shaping is very hard to make it non manual.
I make add flour and water to the starter at night. Add the rest of the ingredients in the morning. Knead in the evening and put it in a basket then bake.
I’d like a bread-maker that I can use for the daytime bit where it warms a little and stirs at intervals I can choose. It needs a pan that won’t have the coating come off after a few months. Every one I’ve tried and have been careful with has done this. I’ve never baked with any break-maker I’ve owned, just used various dough cycles and only my hands go into it, nothing sharp has scratched them.
They hate the acidity or alcohol or something from long ferments.
I don’t even want to bake it in the bread-maker, just control the knead and heat while keeping it relatively environmentally controlled. What I want is more like a complicated stand mixer with a warming element.
I have a Kenwood Cooking Chef (the older Version, has a 6.7L bowl). It kneads really well and has a heating function for up to 180°C (so you can also use it for cooking or continiously heating malt for bread baking). There is a functions where it stirs once every 15s and once every two minutes iirc. So its to frequent for the ripening but im sure there is a way to hack it. Or maybe check the newer versions they have a touch screen and might be configurable from the get go. The newer version also has a built in scale. There is also a "Patissier" version that is a little cheaper and can only heat up to 80°C.
And the bowl is made from stainless steel, so no coating that can come of.