Lovely to talk to another dough person!

What machine do you have?

i use my bread machine for a pseudo cholla/brioche loaf and for an odd French bread that is good for sandwiches.

Actually you aren't restricted to mundane bread if the kneading is a prob. Are you aware that the most wonderful genuine baguettes - better than anything you have in France would be really easy for you?

All basic prep could be in your machine but with the only slight inconvenience of a poolish mix the previous day to give that French bread flavour and some easy envelope folds after the bread machine prep to get the texture? I wouldn't have thought some envelope folds would be a problem. If you're interested happy to give some specifics.

I love rye bread particularly for smoke salmon and salt beef.

I am about to put some baguettes into the oven .....