Their theory is that you make very wet refrigerated dough (like Pillsbury?) and it will last for two weeks. You just pull off a bit, shape it, and bake it every morning. However, they don't count the cooking time. There's a lot more complicated breads, but my primary problem is that it requires a lot of equipment plus using a full-size oven. I don't use the oven because it's too dangerous for me to lean over the door of something that hot.
I think you would have to really be into making your own bread to want to use these recipes.