I made my first batches of Brötchen ever and used King Arthur's European-style bread flour. Altho I need much more practice forming the rolls, they were crispy and had a nice color on the outside. However, the crumb was dense and chewy not like the soft and airy texture I remember. I used the white flour Master Recipe from 'Artisan bread in five minutes a day' with one variation; adding 3 egg whites. How can I get a softer and airier crumb?
Does anyone have a recipe for German brötchen? These are breakfast rolls usually made in 3 to 3 1/2 inch ovals. They have a hard crust and a soft chewy inside. I prefer white over whole wheat for this roll. I am especially interested in knowing which of the flours available in the USA come closest to the German flour used.
