Yesterday I tried to back another piece of bread based on the same dough as on Sunday which is white flour with enough water to make a good dough, some yeast and sugar as well as some salt. This time I let the dough rise several times and even let the loaf o bread rise quite some time before putting it into the oven. Even the dough was a little bit fluffier it is still far away from what I am looking for. The next time I am going to try it by putting the loaf into a cold oven and then start to bake it. This should give the yeast more time to great bigger bubbles.
I am also thinking of putting the dough into a form and let the dough rise in a warm oven. The form should prevent the dough from flattening out and the heat to make the yeast build up enough gas to great bigger bubbles. Eventually I could turn on the oven to baking heat avoid to move the dough and losing the bubbles in the process.
Have fun - Andy