Let the yeast dissolve in the water. Then knead the flour with the yeast water to form a firm ball of dough. Place the dough in a lightly oiled baking bowl and leave covered at room temperature for about 12 hours.
To make the dough, place the biga and the remaining ingredients except the dried fruit in the baking bowl of the food processor form. Knead the dough until it is soft and smooth. It will appear very sticky at first, but towards the end it will come away from the baking bowl more easily. Place the dough in a lightly oiled baking bowl and rise, covered, for 1 hour.
Then knead the fruit into the dough, by hand or with a machine, kneading only as long as necessary. Rest the dough covered for 10 min, then form it into a roll*** and place it in a prepared frankfurter wreath (original used 9- 10inch tube pan or angel food pan), cover the pan and let the dough rise for 2 more hours. It may not double in volume, but will rise (went up to more than twice the height for me).
Preheat the oven to 175 degrees. Bake the panettone for 45 min, possibly covering with aluminum foil towards the end if the top gets too dark. The internal heat should be 87-96 degrees (test with a stick).
Turn the panettone out of the pan and cool on a broiler.
*The recipe uses “unbleached all-purpose flour”. Possibly use wheat flour type 405 with added gluten (I know from a baker that for his excellent panettone he uses 1-1
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