Panettone Help: Oven spring is non-existent
Hello, I'm currently trying to troubleshoot my Panettone. Everything seems perfectly find from what I can tell up until the final dough. After Placing it into the mold, I find that it takes nearly 12-13 Hours for the dough to rise to the rim of the paper mold (even in a warm oven with the light on) and when I go to bake it, the oven spring is very minimal (maybe 1 inch)
the 50% hydration starter itself can easily triple in volume within 4 hours and during the first rise the dough has absolutely no issue growing to nearly 6X its original size in 12 hours.
Here is the recipe I use:
235g Bread Flour
36g Egg yolks
60g 50% Hydration Starter
1/4 Tsp Instant Yeast
---12 Hour Rise---
55g Bread Flour
16g Egg Yolks
190g Fruits/candied peel
for the final dough, I incorporate the ingredients in the following order (First Dough + bread flour + water + Egg yolk + Zest) -> (Sugar gradually) -> (Butter Gradually) -> (Honey + Vanilla) -> (Fruits/Candied peel)
By the time I incorporate everything into the second dough I get an extremely elastic dough and a nice window pane test. When doing pre-shaping/shaping I will say that it is a little more slack than I would like it to be. I may try to incorporate more stretch and folds in the future.
The dough is divided into 500g balls, shaped, and then placed into molds with a diameter of 3.75 inches and height of 5.25 inches. Once it reaches the rim (after 12+ hours) I bake at 350 F for 30-35 Minutes until the inside is 185+ F
I'm not entirely sure what adjustments need to be made. I see some recipes call for mixing times of 30+ minutes but that seems ludicrous and would lead to overworking the dough right? I'm also not sure if maybe my molds are too large but the ones I ordered specifically state they are for 500g.
I feel that the issue has to be occurring during the mixing of the final dough.
If you have any ideas or tips they would be greatly appreciated.