1 kg panettone, low mold of 21/22 cm:

Predough:
80 g of Manitoba type flour
80 g of water
10 g of brewer's yeast
1 teaspoon of honey

Dough:
predough
200 g of Manitoba type flour (with 13 g of protein)
150 g of type 0 flour (with 12 g of protein)
130 g of water
6 g of salt
120 g of sugar
4 egg yolks (70 g)
120 g of butter

Aroma mix:
20 g of honey
2 teaspoons of vanilla extract
peel of 2 organic oranges
peel of 1 organic lemon
2 teaspoons of rum or rum flavoring
200 g of chocolate chips