I have also encountered the same problem when making a loaf of bread. Can anyone help?
I am using the only high-protein bread flour I can get where I live, and the best dry yeast stocked on the shelf.
I have tried letting them rise for longer and in warmer spots (the front seat of the car is the best so far), as well as extra yeast. Despite this, what is supposed to be a standard white loaf comes out more like a turkish bread, and even though my hot cross buns were light and fluffy, it would have been nice if they were just a centimetre or two higher.
If anyone has any tips for better bread I would be forever grateful!