Pear and milk chocolate panettone

This is another ingredient adjustment trial, this time with somewhat increased yolks but not high hydration. It moves slightly in the “European” direction while still being lofty and light. I liked the result, and the dough handled extremely well.

Fermentation was on target, tripling in exactly 12 hours at 23C. Final dough rise took exactly 4 hours. 

The large, firm bubble after mixing the second dough was nice to see:

Nice high oven spring while still nicely shaped:

 Very light and shreddy crumb