I know we've had muchos fresh slop and clag courtesy of the Cabal but I'm still haunted by the slow cooker bread.
Quantity
Having given it a distressing amount of thought, I've come up with two possible reasons to make a loaf with 260g of flour: 1. You are a single person household with no freezer who doesn't like bread. 2. In a global pandemic you are unable to purchase flour and only have 260g left in the world. While many of us probably have experienced the latter in the last year, it still doesn't feel like it deserves its own cooking method of doom.
Economics
Why is this being cooked in a slow cooker? Is it to save money on electricity? This looks like a false economy because 1. this method wastes 3.5p by using double the normal quantity of yeast to flour in order to achieve any kind of rise from the cursed dough, probably negating the electricity saving and 2. in an oven, you can cook a normal sized loaf! or even 2 or more at the same time!
Method
Much has been said about this already. I am concerned for Fack's upper body strength if it takes her 10 mins to knead a bread roll sized piece of dough. As for the bake, maybe crusts will pass out of fashion as the people embrace slimy slime bread.