My argument about timing isn't over active time to get dough from fridge to oven. It's the intervals between steps that makes bread making a bigger time commitment than acknowledged. Here is the way the five minute method is supposed to work: When the dough comes out of the fridge (start the clock) you cut off a hunk, shape the hunk into a boule, but don't knead it. Next, put it on a peel and slide it in the hot oven. Pour water in the old broiler pan as described above (stop the clock). Preheating the oven while the dough reaches room temp doesn't count (20 minutes); original prep time doesn't count (15 minutes); baking time doesn't count (30 minutes). True, much of this time you aren't nursing the loaf along, but you can't go kayaking either. If you're not in the kitchen during those times, you better be able to get there quick.