The japanese know their starches, and their electronics.
The setback to using a contained machine vs. oven is the ability to heat the crust fast/efficient, and allow for off-gassing steam safely.
You don't want to use the machine in a draft-free corner under a nice cupboard.
Look into
https://en.wikipedia.org/wiki/No-knead_bread.
The overnight slow-rise process is supposed to eliminate most of the gluten.
Stick it in the fridge and
you chose when to bake it.