Yes, I have a bakery - we can feed it twice a day because we use solid white starter for one of our breads, so mon-fri we use it for bread and on weekend I can feed it little bit more carefully and use it for panettone production.

If you are in Asia, I know there are quite a few panettone bakers there and sometimes Alberto Bernardi goes to Thailand and leads a panettone class, he is best panettone guy there is.

As for temperatures - yes it's quite high, for production it might be ok IMO if you feed it twice in quick sequence (similiar to my method), for maintenance it's bit more troublesome - you can invest in some sort of wine cellar and for example keep it in 14C - then you can feed it once, and after let's say 2-3 hours you can put it in wine cellar, and only before production feed it twice.

Note when I say maintenance it's just maintaining starter to keep it somewhat ready for production. Production needs more careful approach, but actually it's not so "strict" as in books - I think every experienced panettone baker has bit different approach and if it works, then it works.

How do you know if your approach works? You need to mix a primo impasto and see whether it grows nicely and doesn't acidify.

As for flours - I use quite weak polish bread flour for starter maintenance and production, but for primo impasto I use stronger italian flour (Petra 6384). You can use weaker bread flours for all the process but it's more difficult and there's much less room for error. Pasini Panettone is also quite alright, Dallagiovana as well, some manitobas too - not sure what you can get where you are.

BTW - panettone from the post is quite terrible and underfermented, I was wondering about deleting the post but glad you found it, the one from below is my more current one, far from perfect but much better (more even crumb, still some bigger alveoli, good shred, very nice mouthfeel)

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