The core of good bread should be milky white. There is a correct milky bread core, that is, the dough will not be oxidized too much when it is stirred, and the wheat flour will produce a unique fragrance and taste (the fragrance of wheat germ oil and the elegant fragrance of hazelnut) after slight stirring. All these ingredients, together with the charming alcohol aroma produced by dough fermentation, and several simple and elegant aromas produced by caramelization and bread crust baking ... The internal structure of bread is interrelated, and there are big holes everywhere. The air cavity wall is very thin and looks slightly pearly. This unique structure (influenced by dough maturity, whole bread forming practice and other factors) is the fundamental factor to create bread texture, flavor and taste. Quoted from baking legend Raymond. Raymond Calve's book The Taste of Bread.