panettone low fat with dry yeast instead of pasta madre 

First dough process:
-70% of the flour w400
Flour is 16% protein
-30% water
-20% butter
-10% egg yolks
-15% sugar
-0.3% dry yeast
Second dough after 12 hours:
-0.7% dry yeast
-10% water
-30% flour
-1% malt
-10% sugar
-10% caramel syrup or sugar
-5% honey
-5% egg yolks
-20% butter
-40% raisin
-1% salt
-10% orange peel
-10% chocolate
-2% orange paste
-2% lemon paste