Panettone with a yeasted preferment

Well in advance, prepare the fruit mixture: candied citrus and lemon peels, raisins, zest and rum. Make a large batch.

For the starter, mix water, yeast, flour and a pinch of salt; refrigerate overnight.

In a mixing bowl combine cold milk, egg yolks, sugar and yeast; mix with the attachment. Add the flour and salt and mix about a minute.

Add the starter and mix 3 minutes on low speed. Scrape down.

Check the dough temperature: 18 C (65 F) after three minutes; 18 to 20 C is right, since mixing friction adds 4 to 6 C.

Increase the speed and knead about 15 minutes, until the dough reaches 23 C and passes the windowpane test.

Add the butter, cool and supple; mix on medium speed 10 to 15 minutes.

Add the fruit mixture and mix until combined.

Bulk ferment; said as 'a couple of hours', and the dough was ready after roughly three hours.

Divide the dough into three equal portions, deflate and shape three very tight rounds without extra flour.