I've been doing a bit of looking around and I'm running into contradictory information on what is meant by the term "straight dough"

In some instances, this is said to refer to the "flour, water, salt and leavening agent" mixture, i.e. NOT enriched bread.

In other instances, it is claimed to be the term for commercial yeast bread as opposed to sourdough bread.

Then you run into terms like "standard dough" which muck things up even more.

So, if I said "I made a straight dough", what would YOU presume this to be? 

This detail isn't addressed in the Handbook's glossary section.

Can anyone bring clarification to the terms "artisan" and hot/hearth" breads? i've seen both terms used and the same breads (Italian, French) seem to be included in each category. I asked a friend at a research company that tracks sales of these breads and they don't seem to have a clear definition either.