Panettone with Sourdough Starter

Method

1. Refresh the sourdough starter three times during the day: every 4 hours, take 100 g of starter, add 60 ml water, dissolve, then add 100 g Manitoba flour. Mix and let rest for 4 hours. Repeat twice more. Use Manitoba flour for all feedings.
2. After the third refreshment, let the starter rest for 4 hours. Meanwhile, prepare the egg mixture: beat 6 egg yolks and 2 whole eggs together until you have 240 g total. Divide into two equal parts of 120 g each. Cover one part and refrigerate.
3. For the first dough: in a stand mixer, combine 180 g refreshed sourdough starter with 140 ml milk. Using the paddle attachment, mix until foamy, about 3–4 minutes.
4. Add 10 g malt (if using powdered malt, also add 1 tbsp honey). Gradually add 440 g Manitoba flour, spoonful by spoonful, while mixing.
5. Add 120 g sugar, then gradually add the first 120 g of egg mixture in three additions, waiting until each is fully incorporated.
6. Continue mixing for about 10 minutes until the dough is smooth and begins to pull away from the bowl. Meanwhile, melt 80 g butter in the microwave for 30 seconds; let it cool slightly.
7. Switch to the dough hook. Pour in the melted butter and knead for another 10 minutes until the butter is completely absorbed. The dough should be soft and elastic.
8. Transfer the dough to a lightly floured surface. Fold it onto itself a few times to strengthen. Place in a bowl, cover with plastic wrap and a cloth. Let it rise in a turned-off oven for 12 hours, until doubled in volume.
9. After the first rise, return the dough to the stand mixer. Add the second 120 g of egg mixture, 140 g sugar, the grated zest of 1 orange, the grated zest of half a lemon, 1 teaspoon vanilla extract (or the seeds of 1 vanilla bean), and a pinch of salt. Sprinkle 300 g Manitoba flour on top and start mixing with the dough hook.
10. Mix for about 10 minutes, then add 120 g melted butter (melted and cooled). Continue kneading for another 10 minutes until smooth and homogeneous.
11. Add 150 g candied fruit and 150 g raisins. Mix on low speed for about 5 minutes until evenly distributed. (If using chocolate chips, freeze them for 30 minutes first and mix for no more than 30 seconds.)
12. Turn the dough onto a lightly floured surface. Fold it into a ball and let it rest for 1 hour, covered with a cloth.
13. Divide the dough into two equal portions (about 1 kg each for two panettoni). Shape each piece into a tight ball: fold the outer edges toward the center, then roll into a smooth ball using buttered hands.
14. Place each ball into a paper panettone mold. Gently press down. Put the molds in a turned-off oven to rise until the dough reaches the rim of the mold; this can take up to 24 hours.
15. Before baking, make a cross-shaped cut on the surface of each panettone with a sharp knife. Optionally, place a small piece of butter in the center of the cross.
16. Preheat the static oven to 200°C. Bake the panettoni at 180°C for 10 minutes, then reduce temperature to 170°C and bake for 20 minutes, then reduce to 150°C for the final 15 minutes (45 minutes total). For accuracy, insert a probe thermometer halfway through the side; when the internal temperature reaches 95°C, it is done.
17. Remove from the oven and immediately invert the panettoni onto a wire rack. Let them cool upside down for 5–6 hours.
18. For storage: lightly spray the surface of each panettone with food-grade alcohol. Also spray the inside of a plastic bag. Place the panettone inside the bag, seal it, and wait at least 24 hours before consuming.