I was happy with my first attempt at 40% Rye with Caraway, until I saw SteveB's. After looking at his post on his blog I tried his method modifications minus the covered steaming. I like the steam cover I just can't bake 2 loaves this size at the same time.
Here is my crack at terminology that is commonly used in bread baking. It's a start, with a hope that with some comments these will be corrected and added on to.
Poolish - A French term. Uses commercial yeast. An aged mixture that is made up of equal amounts of water and flour, by weight, and a small (tiny) amount of yeast. (1)
[/center] I mixed the focaccia dough at around noon. It was around 25C in the kitchen. The dough hadn't even budged by 5:00pm. Still no sign of any rising by 6:00. So I decided to cut the dough into 8 pieces and try making pitas. As I rolled out the discs, I wracked my brains trying to think what was different. 
Mark's Olive loaf
Kalamata & Cheese crumb
Hamelman's Rye with Flax Seeds1
Hamelman's Flaxseed Bread - crumb
Gosselin Pain a l'Ancienne
Gosselin baguettes
Gosselin baguette Crumb
Oriental bread as I refereed to is based upon the texture of dough. Most of the oriental breads we make here use sweet dough for more delicate and tender texture. Formula of sweet dought that we are using can be different one way or the other from those you are familiar with.
