1. Feed starter 6–8 hours before mixing until doubled and bubbly

2. In stand mixer bowl combine starter, milk, eggs, and sugar until blended

3. Add flour gradually and knead on low until dough forms

4. Rest dough 20 minutes (autolyse)

5. Mix in softened butter tablespoon by tablespoon until glossy and elastic

6. Test gluten window for readiness

7. Fold in orange peel and chocolate chips on low speed

8. Bulk ferment 6–10 hours with stretch and folds every hour

9. Shape dough into a ball and rest 20 minutes, then shape and place seam-side down in panettone mold

10. Final proof 4–6 hours until nearly at mold rim

11. Preheat oven to 350°F (175°C)

12. Brush top with egg wash or place butter in a shallow cross cut

13. Bake 40–45 minutes until internal temp reaches 190–195°F

14. Insert skewers through base and invert immediately to cool upside down for at least six hours

15. Decorate with powdered sugar, glaze, or chocolate drizzle if desired

16. Let rest one day before slicing for best flavor and texture