"Pain de campagne" & one big question to experienced bread backers

Like every year, for the forth time now, Zorra is hosting the World Bread Day and kindly collecting bread recipes from all around the world. Last year I was publishing one of my very first try making bread, an Italian one, the Ciabata. Nowadays, after more than one year blogging, I have tried a lot more bread recipes, sometimes with success, sometimes without...
This year I tried a very simple recipe from a small book called "Pain" and published by the French Editor Hachette, "Pain de campagne" could literally be translated as "Country Bread". Until I put the bread in the oven, everything goes well (as the next pictures will show), even if I don't use any mechanical kneader. But the last step usually makes everything fail.
I would expect that the bread continue raising a little in the hot oven, at least until scratches appears on the surface, but it never works for me. Maybe my oven isn't as good as it should be to make good bread - it is one without circulating air but a simple thermal resistor on the top?. Therefore I'm wondering what kind of trick I could use to make nice bread in this old oven... can someone give me some hints?
Pain de campagne:
Prepare time: 30 minutes.
First raising: about 2 hours.
Second raising: about 45 minutes.
Backing: 40-45 minutes.

• 500g flour (T55)
• 25g fresh yeast
• 35cl lukewarm water
• 1 TBS olive oil
• 1 TS salt
  

Dilute the yeast in the water and wait 15 minutes.
Put 450g of flour in a large bowl, make a whole in the middle, put the yeast and knead the dough 10-15 minutes or until the dough has become elastic.

Let the dough raise in a warm place under a plastic film about 2 hours or until it has doubled its size.
Dump the dough on a floured surface, add the salt and the olive oil and knead for a while.
Add enough flour to get a dough that doesn't stick to your hands anymore (about 50g).
Make it rotate between your hands until it gets round.

Let the dough raise again in a warm place about 45 minutes or until it has doubled its size.
Let it then bake 15 minutes in a pre-heated oven at 240°C, turn the temperature down to 210°C and let the bread bake another 25-30 minutes.
Wait until the bread has cooled down before eating it...