Enriched with egg yolks, butter and honey, this lofty airy bread stands firm and tall, and is easy to slice revealing candied citrus peel and sweet raisins.
Whisk starter with water, and then stir in 3 ounces einkorn flour. Cover and let sit on your counter at least 8 and up to 12 hours.
Prepare the Panettone
Beat the milk, eggs and honey together, and then beat in the leaven. When the leaven's incorporated into the liquid ingredients, beat in the flour, salt, butter, orange flower water and extracts. Form it into a ball, and let it rest in a mixing bowl, covered with a tight-fitting lid. Allow the dough to rise about 4 hours.
Turn out the dough onto a well-floured surface, and flatten it into a rectangle with your hands sprinkle the the rectangle with candied citrus peel and raisins, and then form the dough into a boule. Place the dough into a panettone form, and allow it to rise (covered) about 2 hours.
Heat the oven to 350 F.
Bake the panettone in the center of the oven for 50 minutes to 1 hour, or until risen and golden brown on top. Cool completely before slicing and serving.