Low Milanese Panettone First Dough

Method

1. Place the sourdough starter (180g) in the bowl of a stand mixer.
2. Add the cold milk (or water) (350g), sugar (150g), and malt (10g). Mix on low speed with the paddle attachment.
3. Gradually add the flour, one spoonful at a time, mixing continuously.
4. Once all flour is incorporated, increase speed slightly and mix until the dough becomes smooth and begins to form a gluten network (it will pull away from the sides).
5. Switch to the dough hook.
6. Add the egg yolks one or two at a time, mixing well after each addition until fully absorbed.
7. With the mixer on low, add the softened butter (80g) in two parts, waiting for each to be fully incorporated.
8. Continue mixing until the dough is very elastic, smooth, and completely detaches from the sides of the bowl.
9. Remove the dough, shape it into a ball, place it in a clean bowl, and cover tightly with plastic wrap.
10. Let the dough proof: If using sourdough, keep at a cool room temperature (around 13-14°C) for 12 hours. If using fresh yeast, refrigerate for 4-6 hours then transfer to a turned-off oven until tripled in volume.