I have had Kaiser rolls many times in Austria and Germany and want to try to make them myself. The crumb is different than Kaiser rolls I get in the U.S. - it is soft and maybe you could call it fluffy. It does not have big holes like artisan bread nor does it have small bubbles like most breads. I would call it almost cottony in appearance. The flavor of these rolls (usually fresh at breakfast) is wonderful. I look forward to trips to Austria just for the bread.
My whole wheat breads, even with 1/2 or more general purpose flour, come out pretty dense. I am looking for a lighter, softer crumb. What are the key principles for doing that? Thanks