Well I have a batch of dough gently rising in the kitchen. It's been there twelve hours already and will get baked in 12 hours time. What the video doesn't show, which was clarified in the accompanying article, is a counter rise of 2-3 hours after removing the dough from the container.
Im not sure if my oven will get hot enough though, as 500F is 260C and I think mine tops out at 220C.