Hi guys.... just wondering if anyone can suggest why i got a lack in volume when making white baps with this recipe;

Poolish (3 hours)

195g organic type 4 flour

195g water

3g yeast (fresh)

Dough

155g flour

18g water

7g yeast (fresh)

7g salt

5g caster sugar

18g solid vegetable fat

14g milk powder

Hand kneaded for 8-10 minutes, then bulk fermented at room temperature for 40 minutes, with a stretch and fold half way. Scaled and shaped, proofed for 2 hours at room temperature, baked for 15 minutes a 220 degrees...