1. Feed starter 24 hours before baking and let peak at 24-26°C.

2. Combine starter, flour, sugar, and milk; autolyse 30 minutes.

3. Add eggs, yolk, honey, vanilla, and salt; mix until incorporated.

4. Gradually knead in butter over 8-10 minutes until dough is smooth.

5. Fold in orange zest, candied peel, and chocolate chips.

6. Bulk ferment at 26-28°C for 4-6 hours with two stretch and folds.

7. Refrigerate dough overnight (8-12 hours) for cold proof.

8. Shape dough into mold and final proof at 25°C for 5-7 hours until just below rim.

9. Bake at 175°C for 35-40 minutes until internal temperature reaches 92-94°C.

10. Cool upside down for 3-4 hours or upright on a rack.

11. Rest wrapped for 12 hours before slicing