Timing for Reinhart's Pain a l'Ancient

Okay, I know. There are no stupid questions--but there are a lot of inquisitive idiots! And I'm one today.

Yes, I'm very late in trying this recipe--definately my loss! Made it a few days ago and am starting another batch today. The recipe says to pour out the dough, shape into a rectangle, and then to cut it in half and rest 5 min. Then it says to preheat the oven. Next step is cutting the dough into strips, and then he has us baking. No mention is made of a second ferment for baguettes, although it is mentioned for focaccia. To me it reads as though the oven should have time to preheat while the dough is cut into the final strips and moved to the baking sheet. My oven certainly doesn't preheat that quickly! It takes a good 35-40in to heat my 36" oven, and I usually try to give it longer if the baking stones are important, as in this recip.

So, I see only 2 options. I can either:

a) start preheating the oven earlier in the process, meaning there's only the bulk ferment and the dough goes straight in without additional ferment after cutting to shape.

b) give the freshly cut-to-shape enough additional ferment time to allow the oven to fully preheat, which I did with the initial batch.

Inquiring minds (and inquisitive idiots) want to know.