To get a lighter loaf.
Use fresh yeast rather than dried unless you are using a breadmaking machine.
Knead longer than the recipe being used recommends as you need to stretch whatever gluten is available.
Weighing the correct amount of dough for the tin size is important - don't do it by eye if you are using tins. If you go rustic, weight of dough does not matter.
For proving the mixture there are two 'standard' alternatives:
Once kneading is done place the dough in a lightly oiled bowl, cover with a damp tea towel and leave it to prove in a warm, draught free space. The dough should double in size. Knock it back, ie compress it again. Weigh the appropriate amount for the tin size, shape (flatten it out and roll like a Swiss Roll) and place in the tins. Cover with a damp tea towel and leave in a warm draught free place to re-prove - the dough should rise above the sides of the tins. When the dough has risen ie doubled in size put the tins into a pre-heated oven. If you want a good crust place a ovenproof dish with water in the bottom of the oven.
Use a large mixing bowl. Mix half the dry ingredients with all of the liquid and yeast. Clingfilm, cover with a tea towel or towel and and leave in a warm draught free place overnight. In the morning you should have a large,floppy bubble filled sponge. Turn out onto a lightly floured working surface and mix in the remainder of the dry ingredients. Knead. Cut the dough into appropriate weight for the tins being used. Shape the weighed dough as above. Bake as above.
The second option is 'messier' until you get used to it but it gives a much better finish - in my view.
