Panettone with Pear and Chocolate

Method

1. First dough: combine flour, sugar, and water in a stand mixer with hook attachment. Mix on medium speed for 2 minutes.
2. Add the yeast (which has undergone three refreshments of 3 hours each, matured at the third refreshment). Continue mixing for 5–6 minutes until the dough is smooth.
3. Add a portion of the egg yolks and mix until the dough pulls away from the sides of the bowl.
4. Add softened butter (pomata) and continue mixing until the dough is smooth, elastic, and shiny.
5. Add the remaining egg yolks and mix until the dough becomes soft and almost translucent.
6. Transfer dough to the work surface and give it some folds by hand. The dough should release cleanly without extra flour. Place in a container tripling its volume, cover with a plastic bag, and proof in the oven with the light on for 10–12 hours at 28–30°C (82–86°F).
7. After 12 hours, transfer the dough back to the stand mixer. Add more flour and mix on medium speed for 5–6 minutes until a strong structure forms.
8. Meanwhile, prepare the emulsion: mix together orange paste, water, honey, vanilla, and malt. (This can be prepared 12–24 hours in advance for a stronger aroma.)
9. When the dough is smooth and elastic, add all of the sugar and part of the emulsion, then the remaining emulsion. Check the gluten development.
10. Add a portion of the egg yolks; the dough should come away from the sides of the bowl.
11. Add the softened butter and salt. Scrape the bowl sides. Finish with the remaining egg yolks. The dough is ready.
12. Mix the chocolate and candied pears together. If they are too sticky, add a splash of water to help distribute evenly. Add to the dough and mix on medium speed until uniform.
13. Remove the dough from the mixer; it should release cleanly. Give a few strengthening folds. For a Milanese non-glazed panettone, target a final baked weight of 1 kg (account for ~500% extra for weight loss). Let rest at room temperature for 30 minutes.
14. After 30 minutes, perform the first pirlatura (rounding) without tightening too much. Let rest for 15 minutes.
15. Perform the second pirlatura. Use a bench scraper to keep the surface clean. Place the dough into a paper panettone mold.
16. Proof at 28–30°C (82–86°F) for 6–8 hours, until the dough rises almost to the rim of the mold.
17. With a very sharp blade, cut a cross into the top of the dough. Insert a small cube of butter into the center.
18. Bake at 170°C (340°F) for about 54 minutes, until the internal temperature reaches 94–95°C (201–203°F).
19. Remove from the oven and immediately invert the panettone using special pins. Let it cool upside down for 6–8 hours before bagging. The internal temperature should be 20–22°C (68–72°F) before bagging.