Panettone Question — extent of gluten development when mixing first dough
I have been a long time lurker and have enjoyed (and my baking has benefited immensely from) reading all of the wonderful comments from the incredible bakers who participate in this site.
I now have a question that has been confounding me regarding panettone. I have made panettone several times using the recipe from the Wild Yeast blog. The result has been great in terms of flavor and crumb, but the tops always collapse while still in the oven (after doming up nicely over the tops of the molds). They then collapse further while cooling even though I hang them upside down. I am wondering whether this is a problem with gluten development (I do use high gluten flour) or a proofing problem (over or under?).
The recipe I have been using and some others I have looked at call for mixing the first dough just “until combined,” which I take to mean that not much gluten development will have happened at this point. I have noticed that other recipes I have looked at call for bringing the first dough to full development. What is the reason for the two different approaches? Do you think my results might be better (or at least not worse) if I stayed with the same recipe I’ve been using but mixed the first dough to full gluten development? I hate to experiment without some guidance given the cost of the ingredients and the time involved in making the recipe.
Thanks for any insight or advice!