Panettone doesn't rise in oven

Hi guys, 

I'm new in this forum, I'm kinda new in the panettone world but had the courage to try to make it

My lievito madre rises 2.5x in 4 hours at 82F, which seems to be good. the recipe I used it's from my book: "Advanced Bread and Pastry"

First Dough Formula

Ingredients Baker’s % Kilogram US decimal Lb & Oz Test

Bread flour 100.00 0.980 2.160 2 2 1⁄2 6 7⁄8 oz

Water 55.00 0.539 1.188 1 3 3 3⁄4 oz

Egg yolks 16.00 0.157 0.346 5 1⁄2 1 1⁄8 oz

Sugar 24.00 0.235 0.518 8 1⁄4 1 5⁄8 oz

Malt 2.00 0.020 0.043 3⁄4 2⁄8 oz

Butter 24.00 0.235 0.518 8 1⁄4 1 5⁄8 oz

Levain (instant) 25.00 0.245 0.540 8 5⁄8 1 3⁄4 oz

Osmotolerant instant 0.30 0.003 0.006 1⁄8 1⁄8 tsp

yeast

Total 246.30 2.413 5.319 5 5 1⁄8 1 lb 1 oz

Process, First Dough

1. Mix to ingredient incorporation.

2. Ferment for 12 hours at 72F (22C).

Final Dough Formula

Ingredients Baker’s % Kilogram US decimal Lb & Oz Test

Bread flour 100.00 0.234 0.515 8 1⁄4 1 5⁄8 oz

Water 138.00 0.322 0.711 11 3⁄8 2 1⁄4 oz

Egg yolks 30.00 0.070 0.154 2 1⁄2 1⁄2 oz

Salt 6.00 0.014 0.031 1⁄2 1⁄8 oz

Oranges zested Each 1.5 1.5 1.5 1⁄3 each

Vanilla bean Each 2.5 2.5 2.5 1⁄2 each

First dough 1033.00 2.413 5.319 5 5 1⁄8 1 lb 1 oz

Sugar 100.00 0.234 0.515 8 1⁄4 1 5⁄8 oz

Butter 153.00 0.357 0.788 12 5⁄8 2 1⁄2 oz

Honey 23.00 0.054 0.118 1 7⁄8 3⁄8 oz

Candied orange peel 153.00 0.357 0.788 12 5⁄8 2 1⁄2 oz

Candied lemon peel 53.00 0.124 0.273 4 3⁄8 7⁄8 oz

Raisins 153.00 0.357 0.788 12 5⁄8 2 1⁄2 oz

Total 1942.00 4.536 10.000 10 0 2 lb

Process, Final Dough

1. Incorporate the flour, salt, first dough, egg yolks, orange zest, vanilla, and

half of the water in first speed for 3 minutes.

2. Next, mix in second speed to start to develop the gluten.

3. Add half the sugar slowly as the dough continues to develop in second speed.

4. Slowly add the remaining sugar and mix until reaches consistency of intensive

mix.

5. Add the softened butter and mix in second speed until the butter is fully

incorporated and the gluten is developed.

6. Add the honey and the rest of the water as needed in first speed.

7. Add the candied orange, lemon peel, and the raisins in first speed and mix

until well incorporated.

Process, Final Dough

Mix Intensive

DDT 78F (25C) to 85F (29C)

First fermentation 1 hour with 1 punch and fold

Divide 1 lb 2 oz (500 g) for a mold with dimensions

of [5 1⁄4 inch (13 1⁄2 cm) diameter 3 1⁄4 inch (11 1⁄2 cm)

height]

Preshape Light boule on a buttered table

Resting time 15 to 20 minutes

Shape Boule in Panettone mold

Final proof 4 to 6 hours at 80F (27C)

Scoring Cross cut or glazing

Steam 2 seconds

Bake Convection oven, 325F (163C) for 35 minutes

My question is Do I really have to develop gluten in the first dough? this recipe just says mix until incorporation, followed by a long fermentation stage. To be honest, I was skeptical about this and developed gluten in first dough, in the second dough it took me 45 mins to develop it using a kitchen aid standup mixer, hook attch, 2nd speed. It prooffed perfectly in 6 hours but inside the oven it DID NOT rise. Flavor was good, texture was so soft and moist but it didnt grow. What do you think happened? 

Thank you so much for your help!!!

JC