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?