if you want "WonderBread" there's probably recipes out there in cyberspace.
that aside and as a generalization, no - "home made white bread" is not the light, fluffy, airy, one pound per four cubic yard volume. never has been. the 'lots of air incorporated' wonder bread style is a different technique and uses lots of 'additives' to make the dough/finish product come out 'as sold'
under-proofing can make for dense.
over-proofing can make for big holes and collapsed loaves.
there is a 'perfect middle ground' but yes - takes a bit of experience to 'recognize' the 'signs' and get there.
if you want to go in that direction, first thing is: throw all clocks and timers into the trash. it's a 'by feel' thing - clocks are exceeding counterproductive in that artisan line of bread making.
if you have it available, check/try Joy of Cooking "White Bread Plus" - I use that as a basis for 150% of my "white bread in a loaf pan" - if you don't have it I can gin up my interpretation of same.