FIRST DOUGH
Insert the water along with the sugar and 1/3 of the egg yolk into the mixer. Create a syrup to dissolve the sugar.
Add the natural sourdough starter, the flour, and start mixing at low speed (max 3). When the dough is smooth, after about 10-15 minutes, add the yolk in two or three additions and mix well.
After that, add the butter until achieving a smooth dough. The final dough temperature should be 26-28 degrees. Let it rise at 26 degrees for 12 hours in a suitable container.
SECOND DOUGH
Put the entire first dough into the mixer, add the flour, and start mixing at low speed until you obtain a well-incorporated mass.
Add the sugar and yolk alternately in 2-3 additions, then add the honey. Add the salt, and after 2 minutes, incorporate the butter in 2-3 additions and mix well.
Finally, add the suspensions and continue mixing at speed 1 for about 2 minutes (at least until everything is mixed correctly).
Let the dough rest for one hour, then divide and pre-shape into the desired weight. After 30 minutes, shape the panettone and place it in a fermentation chamber at 28 degrees for 8 hours.
Bake at 145 degrees for 1 hour for pieces weighing at least 1 kg until the internal temperature reaches 94 degrees. Insert skewers into the panettone, turn them upside down, and let them cool for 12 hours.
