Homemade savoury gastronomic panettone

Place the sourdough starter (refreshed for 4 hours), the sugar, honey, egg yolks, flour, and half the milk in the bowl of a stand mixer or stand mixer and begin kneading. Add the remaining whole eggs and, once incorporated, add the remaining milk and bring to a smooth consistency.

Once the dough is well-kneaded, add the room-temperature butter, let it absorb, and finally add the salt. Then, turn the dough out onto a work surface, shape it into a paddle, and let it rest for about 30 minutes, covered with a bell.

Shape the dough into a smooth, round ball and place it in a springform pan. Cover with plastic wrap and let it rise at room temperature, or in the oven with the light off, for about 10 hours. The dough should come within 2 cm of the edge.

Brush the dome of the panettone with egg yolk and a splash of milk. Bake in a preheated oven at 180°C (350°F) for about 50 minutes. It's much better to measure the core temperature with a probe thermometer, so you know it's done when the core reaches 95°C (203°F).