Panettone from North to South

Combine the ingredients just until the flour absorbs the water. Cover with a cloth and let rest for 90-120 minutes at 22°C.

Once the autolyse is ready, add the starter and begin mixing. When well combined, add the sugar and once it is incorporated, gradually add the yolks. Continue mixing until the dough is well kneaded (approximately 9-10 minutes), then add the butter. Transfer to a container and let rise at 23°C for 14 hours, until it is seven times its original volume (740 g of dough in a 2L cylindrical container should rise up to the rim). Make the 2nd dough.

Bring the cream to a boil and pour over the chocolate, mix until smooth. Cool to 25°C, then transfer to the bowl of a stand mixer along with the butter, orange zest, mandarin, and egg yolks. Combine until smooth. Cover and store at 16°C for 12 hours.

Combine the first dough, flour, and the first portion of the first part of egg yolks in a stand mixer. Once incorporated, add the sugar and inverted sugar, then mix for 5-7 minutes. Gradually pour in the second portion of the second part of egg yolks and salt, mix until combined, then add the gianduja emulsion* prepared the day before. Finally, add the cold water. Add the candied lemon and incorporate for 1-2 minutes. Let the dough rest in a container for 1 hour at 32°C. Divide the dough (940 g per mould), shape into balls, and let rest on wooden boards (or another surface) for 10-15 minutes at room temperature. Then shape again and place in the moulds. Let rise at 32°C (75% humidity) for 5-6 hours. Before baking, chill for 15 minutes, then bake at 175°C for 35 minutes (the internal temperature should reach 95°C).  

Bring the water to a boil, then add the cornmeal and rice flour. Cook until the mixture becomes gelatinous, then spread onto a tray and let cool. Transfer to the bowl of a stand mixer fitted with the paddle attachment. Add the hazelnut flour, cocoa, ammonium bicarbonate, trehalose and sugar. Mix well, then add the oil and egg whites. Let rest, covered, for at least 12 hours before using.