Many people have that opinion. If you like whole wheat, this might help:

207-235ml Water (235ml for RedMilll)

42g (2Tb) Honey

28g (2Tb) Butter

330-355g (2⅓-2½C) WW Flour

6g (1tsp) Salt

12g (¼C) Powdered milk

4g (1tsp) Yeast

Put ingredients (except for yeast) in bread machine “bucket”, wet ingredients first, then flour. Spread flour so no water shows. Add remaining dry ingredients, then yeast

Press “start”

I developed this for a 1lb Zojirushi bread machine over the course of a couple of years. The 207-235ml is for King Arthur WW flour.

With a kitchen scale, it takes maybe 2 minutes to get to hitting the start button. Also (you likely already know this) a ml of water weighs 1g by definition.

That said, yeah, I prefer to do this by hand, and way prefer sourdough to commercial bread yeast. It's a matter of what I want to spend time on - and having something do all the work while I'm asleep is the kind of multiprocessing I can manage (guys suck at multiprocessing, but that's a different topic...)