Kaiser rolls - crumb
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.
I have had other breads with similar crumb. In the small town where my wife grew up (in Illinois) there was a bakery that made only one product. You guessed it, Italian bread with a similar light crumb.
I have learned a lot on TFL. Making baguettes and ciabatta.
Many thanks if someone can give me advice.