So, my journey started again.
This time I bought another brand yeast, and it turned out almost all previous failure were caused by the lousy yeast I used!
Same amount of flour and water, in last batch I have put the bucket in room temperature for around 8 hours and it rose 1-2 cm to the lid. But with the new yeast, in 2 hours it reached the lid and I have to move some out into another bucket. And look at the holes, they are totally different.
And also the result, the bread tastes much much better. It’s a success!