Pre-soaking, refrigerating Romertopf?
Somehow I couldn't see myself moving this pre-prepped Römertopf from a cold fridge directly in the oven, even if one starts out in a cool oven.
This whole procedure just sounds cumbersome. I would always soak the pot in water shortly before using it and setting it up then. I stack vegetables underneath and around the bird and add fresh herbs etc. so it simply wouldn't be practical to do it a day earlier.