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.