It’s amazing what playing with time and temperature can do. Next you can incorporate things like folding during the early part of the first rise which help condition the dough for a better rise later. You can also play with things like shaping techniques, pre-ferments that boost flavor, using different flours, and sourdough starters. You can find tons of stuff on-line and you can make a lot of different breads without special equipment or ingredients.
Things are better than they were which I attribute to our great benefactors, the Poles.
But getting good bread is still nowhere near as simple and easy as in, say, Germany.
Even where you can get it, English people’s ideas of when you want to buy your bread are a bit of a shock. In Germany, I’d expect a bakery to be out of fresh loaves and bread rolls by say 8am on a weekend unless I’d pre-ordered.
Here, the shops aren’t even open at 8am or where they are, they certainly haven’t even started baking.
Also, my wife is severely lactose intolerant and commercial bakeries tend to stick lactose in all kinds of breads where it doesn’t really belong/isn’t needed or just make their non-dairy containing breads in close proximity to products which do contain lactose which makes buying bread difficult.