Using a recipe posted in 2013 by d_a_kelly for Panettone a tre impasti in June. My adaptation was to use mango yeast water as the water to build the first impasto and then a small amount ( 5gr) of stiff rye starter in the second dough build.
The first dough made Saturday late morning, the second late evening Saturday. The last build made Sunday morning and baked when it had tripled ( or perhaps 4x) in a loaf pan. Hand kneaded each step. Used Montana Flour and Grain unbleached white flour. It is a high gluten wheat flour. Baked it when it had risen past the pan lip. It was still growing. Could have used a bigger pan. Great oven spring. May not be able to cool it fully before the family riots.
Used vanilla extract + orange bitters to simulate fiori de sicillia, and it smells good.