The book focuses on the fact that pre-mixed, high moisture dough keeps well in the fridge.
Basically, you mix together the ingredients, no kneading. You let it rise for 2 hours at room temperature. Then you can either bake it right away, or refrigerate it for up to 7-10 days. If you make enough, you can have fresh bread daily, with just a brief 40 minute resting period before baking.
They include great tips and tricks and explain the properties of various types of flours, why kneading isn't necessary, why you don't need to "proof" yeast or need a starter dough. Their recipes range from peasant loaves, to rich breakfast dough and flatbreads, all with variations.