Low Milanese Panettone (First Dough)

Method

1. Place the refreshed lievito madre (or prepared lievitino if using brewer's yeast) in the bowl of a stand mixer.
2. Add cold whole milk, sugar, and malt. Mix on low speed until the yeast is dissolved and ingredients are combined.
3. Gradually add the panettone flour, one spoonful at a time, while mixing on low speed.
4. Once all flour is incorporated, increase the speed to medium and knead for about 20 minutes until the dough becomes smooth, elastic, and begins to pull away from the bowl.
5. Reduce speed to low and add the egg yolks, two at a time, allowing each addition to be fully absorbed before adding the next. Continue until all yolks are incorporated.
6. With the mixer on low speed, gradually add the melted (but not hot) butter in two stages, mixing until each portion is fully absorbed.
7. Continue kneading on medium-low speed until the dough is shiny, smooth, and forms a strong gluten network. The dough will be soft but should hold together.
8. Transfer the dough to a clean container, cover tightly with plastic wrap, and let it ferment for 12 hours at cool room temperature (if using lievito madre) or place in the refrigerator overnight (if using brewer's yeast). The dough should at least double in volume before proceeding to the second dough.