A little background - I've been home baking off and on for almost 40 years now, starting back around 1970, when I was in the Navy. So I thought I had a pretty good handle on what was and wasn't possible in a home oven.
Well, I was wrong! Their method is an elaboration of the well known New York Times method of no knead bread making, and the results are incredible!
(mouse over for description)
It involves mixing the dough for a weeks worth of baking all at once. You keep it in the refrigerator, and pull out a loaf-sized chunk whenever you want to bake fresh bread. There's no kneading involved, you just shape the dough and let it rise, preheat the oven and bake. No attention needed for 90% of the process - though you do have to stay close.