A few minor tweaks to your recipe. First you do not need hot water, warm or room temp water will do just fine and it helps keep the rise at a slower pace. Remember time is our friend when making bread, but before cooking the dough heat is our enemy. Second you should not add the salt right away when making your polish / sponge, the salt should be added after you mix everything together and let your dough rest for 20 minutes for the gluten form and bond then add the salt and mix again. Third don't look for doubled in size rather test you dough to see when it has finished rising, poke it with two fingers if the dough pushes back it is still rising, if the dough stays indented it has finished rising and if it falls it was over proofed. Forth and just as a different way of kneading, I knead in three steps each have a 10 minute break in between, I fold the dough ten times and place it in an oiled bowl folded side down, each time I knead I flip it over and knead from the bottom. after the last knead I give it 40 to 50 min to rise "when it tests right when poked" then form into loafs or what ever you are making and let rise until it tests as ready to bake. hope this helps. Note salt is a yeast killer but also adds to the flavor of bread. That is why we delay putting the salt in!