Panettone

In a mixing bowl, stir to combine 300 grams water and 300 grams flour. Set aside at room temperature for 12 hours. Transfer mixture to clean bowl, add 200 grams starter culture, 220 grams flour, and 100 grams water. Mix by hand until dough comes together and is very stiff. Transfer to a stand mixer fitted with a hook and mix at low speed until completely combined and dough has a tight, smooth skin. Transfer to a large plastic bag, remove air, and secure dough by tying a knot, leaving enough space for it to triple in size. Repeat process (adding 200 grams starter, 220 grams flour, and 100 grams water) every 4 hours for 12 hours—feeding the Mother 3 times. Place Mother in a plastic bag, wrap the bag in a towel, and wrap the towel in an apron. Tie up package and leave overnight. Repeat process, from addition of starter, for a week, to ensure the health of your Mother. The goal is for the Mother to triple in volume in the 4 hours after feeding, or else the Panettone will be a waste of time.

When the Mother is healthy and ready, tripling in volume 4 hours after feeding, for 3 consecutive feedings, begin making the first dough. In a stand mixer fitted with a hook, combine flour, malt, 75 grams Mother, and 120 grams water; mix 10 to 12 minutes. In a separate bowl, whisk together egg yolk and sugar until sugar dissolves, yolk lightens in color, and mixture falls from whisk in ribbons. Mix yolk mixture into dough in thirds, waiting until previous third is combined before adding the next third. When yolk mixture is combined, mix in butter. Continue to mix until dough is strong. Transfer to a plastic container with enough extra space for dough to triple in volume. Let rise in a warm place (81ºF to 83ºF) for 12 hours.

In a stand mixer fitted with a hook, mix flour and 10 grams sugar. Add First Dough and mix at low speed 10 to 12 minutes. In a separate bowl, whisk together egg yolk and remaining sugar until sugar dissolves, yolk lightens in color, and mixture falls from whisk in ribbons. Mix yolk mixture into dough in thirds, waiting until previous third is combined before adding the next third; add salt before adding final third of yolk mixture. When yolk mixture is combined, mix in butter. Continue to mix until dough is strong, about 10 minutes. Add honey and chocolate and mix until chocolate is trapped in dough. Scale 1040 grams of dough (eat the rest raw). Spray work surface with oil. Pre-shape dough into a round shape and rest 20 minutes. Re-shape dough into a tight round and place in a large panettone mold. Proof in a warm place (81ºF to 83ºF) for 8 hours. Dough should rise to top of mold. Heat oven to 345ºF. Cut ears into dough and bake 35 to 40 minutes. Skewer Panettone with metal skewers, invert, and hang upside down for 8 to 12 hours.