Gourmet panettone with biga

Prepare the biga by placing the flour in a bowl with the yeast and adding the water at room temperature. Knead for 3/4 minutes until you obtain a combined but fairly rough mixture. Place the mixture in a bowl, cover with cling film, pierce the surface and leave to rise for 20 hours at 18°/22°.

Place the biga obtained in the mixer bowl, breaking it up with your hands, add a couple of spoons of water and start kneading. Now add the eggs, one at a time, waiting until the first egg has been completely absorbed before adding the second.

Then add sugar and then salt and continue kneading.

Finally, add the butter in small pieces a little at a time, working the dough until smooth.
It will take about 20 minutes. At this point add another 50 grams of flour, if necessary.

Pour the mixture onto a surface sprinkled with flour and work it with wet hands. Then let the dough rest on the work surface for about ten minutes.

Next, knead the dough and then place it in the panettone mold with the smooth side facing upwards. Brush with soft butter, cover with cling film, then leave to rise for 6/8 hours or until the dough reaches the edge of the mold.

Now brush the surface with a little butter and bake at 180°C in a preheated fan oven, positioning the rack in the lower part of the oven.

Cook the gastronomic panettone for 20 minutes then cover with aluminum foil and cook for another 25 minutes. Once baked, pierce the base horizontally with very long pins and leave to cool upside down.
Take the panettone again, remove the paper around it and place it on a surface. When it is perfectly cooled, make seven horizontal cuts, thus obtaining 8 layers.

Fill it in alternating layers, leaving an unfilled space between each filling.
1 layer: lemon mayonnaise, smoked cooked ham and chopped pistachios
2 layer: mascarpone, smoked salmon, pink pepper and basil
3 layer: burrata, dried tomatoes, walnuts and sage
4 layer: pecorino fondue, curly escarole, cherry tomatoes, black olives, anchovy sauce, pecorino

Close with the cap and then apply light pressure to make everything adhere.

Place wooden toothpicks on the 4 hinges.
Cut your gastronomic panettone into wedges and serve.