After a long hiatus, I've returned to panettone. I started training a new LM a couple weeks ago and attempted my first bake. This is a 1kilo alto, following the EIDB recipe (with a couple small modifications). I scaled the recipe a little too small and didn't account for mixing loss so I ended up with only a 950g loaf in a 1000g mold. I think I would have had more volume with 1050-1100g.
My primo still suffered from being overly acidic in terms of PH but it smelled nice and not sour so I went with it. Still working on this. Solving this is the big mystery.
As always, scouring these forums has helped me learned, so thanks to all for sharing info.
Here are some photos - I use @mwilson recipe for glaze.
Crumb -
My primo in the mixing bowl
2nd dough after the bench rest 
Glazed after the final proof
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Wow!! That crumb is awesome, well done. I’d love a slice of that right now.
Benny
You've got a good result there, especially considering it was under weight.
Regarding the issue with a low pH in the risen primo impasto, I think I have cracked it!
What did you do to the LM?? I ponder this daily... ;-)
Hi Sue, While I am yet to put my ideas to the test, I'm confident they are sound in theory and the initial signs are promising as I maintain my LM. At this time I can only fit one feed per day into my schedule, which is not sufficient although I have been utilising a lower temperature of 12C with good results...
Recently the aromas have intensified, as has the CO2 production. Giorilli says a mature LM has a rye bread aroma, in one instance after lavaggio the dough pieces where strongly perfumed of that rye bread smell, and it continues to persist, I remember this well from the days when I was making panettone more regularly.
Anyway we can discuss further, my ideas over PM.
Michael
Thanks! I was pleased with the result as well.
Regarding my Primo problems, I would love to hear more about this and how to solve the problem. I actually tried to bake again this morning and I woke up to a Primo that had tripled in 8 hours and was ph 4.6 - I tried to mix the 2nd dough regardless and it turned to cake batter. I threw it in the bin before adding the fruit. So I'm still having this problem. Any help diagnosing would be lovely. It seems like the one thing that if I could solve, I could find consistency. Happy to send photos etc, if you need/want.
Very nice crumb! Looks tender and delicious! The EIDB recipe is one I haven't tried, but plan to.
Also the @mwilson glaze recipe looks great, I want to try that too.
Thanks so much! Hoping I can find some consistency and make this happen again without too many failures.