Steps

• 8:00 First refreshment of the sourdough starter, let it rise at 82°F in 3-4 hours to triple
  12:00 Second refreshment of the sourdough starter, let it rise at 82°F in 3-4 hours to triple
  16:00 Third refreshment of the sourdough starter, let it rise at 82°F in 3-4 hours to triple

• 9:00 Prepare the aromatic mix: mix the ingredients in a bowl, cover, and leave at room temperature.

  19:30 Drain the raisins, squeeze them well, and then spread them on a baking sheet covered with a dry, clean cloth. Cover with another cloth and let them dry overnight.

  20:00 working time 45 minutes with dough temperature max 79°F

  Dissolve the sugar in the water and pour 80% of it into the stand mixer with the flour.
  Start kneading with the dough hook at medium-low speed (Kenwood mixer speed 1).
  Add the remaining 20% of water.
  Knead for 10 minutes until the dough becomes compact and smooth and gluten starts to form.
  Add 1/3 of the egg yolks and mix again, 5-7 minutes.
  At this point, add the sourdough starter and 1/3 of the egg yolks, mix again for about 5-7 minutes.
  Add the last 1/3 of the egg yolks and mix, about 5-7 minutes.
  Add the butter in three additions.
  Each time butter is added, wait for the dough to regain its structure before adding more butter.
  Let rise for 10-12 hours at 82°F, it should triple in volume.

• 9:00-10:00 working time 40-50 minutes with dough temperature max 79°F

  Deflate the dough and cool it for 30 minutes in the fridge.
  Place the first dough in the stand mixer with the flour, honey, and aromatic mix.
  Knead at speed 1 for 15 minutes to develop the dough.
  Gradually add the egg yolks and mix.
  Then add sugar and salt.
  Finally, add butter in small amounts (at least in 3 additions).
  If necessary, add water a little at a time.
  If the dough is smooth and silky, do not add anything.
  Add the fruit quickly, otherwise the dough may tear.
  Finish by hand.
  Let the dough rest for 40 minutes. (Pointing)
  Grease a work surface with butter.
  Portion the panettone. For a 2.2 lbs mold, the weight should be 2.4 lbs.
  Proceed with rounding. (video here)
  Let rest for 10/15 minutes in the air.
  Perform another rounding and place in molds.
  Cover with plastic wrap and let rise at 82-86°F until it reaches 1 cm from the edge, about 6/8 hours
  Leave at room temperature for 20 minutes, proceed with cutting or scoring with a blade.
  Bake at 338°F in a preheated static oven.
  Bake for about 50 minutes.
  The core temperature should be 199°F, then the panettone can be removed from the oven.
  Immediately invert for 12/14 hours.

  Package the tall Milanese panettone in appropriate bags, spraying previously with 194°F alcohol. Wait a few days before consuming.