I've baked PR's pain a l'ancienne a few times recently, with quite satisfactory results.

It has got me curious however, why or how the recipe in BBA has you shape the loaves and go straight into the oven, no proofing.  He mentions if making a ciabatta, then to let it proof before baking.  Why not the "baguettes?"

Is it the high hydration and lack of shaping?

Any insights to the theory of this?