This is my first loaf of Pain au Levain from Jeff Hamelman's "Bread" using the starter I created using the durum flour procedure to improve sour a couple weeks ago. The starter was a bit slow upon coming out of a 2 week sleep and refreshed. It did wake and get active so here we are.
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
