First, proof your yeast. Take some of the water you are going to use and heat/cool it to 90F - 110F, add a little sugar and your yeast. If the water is too cold, the yeast won't develop, too hot and it dies. You should see tiny bubbles when the yeast develops. If you don't see bubbles in 15 minutes or so, pitch it and try again.

Second, depending on the flour, you may have to work the dough more to develop the glutins (protein strands that help hold in CO2 from the yeast and raise the bread.)You should get 2 good rises before the dough goes in the oven.

I was taught to use a hotter oven for breads, so I think you are in the right ballpark there.

Good luck,
Hugh