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Ah I see! Perhaps I should find a 00 specific recipe and go from there, that might be wiser!
Thanks again.
neu-
https://www.bakerybits.co.uk/resources/panettone-tricky-but-reliable-2/ uses the flour you are using
rj
Interesting - with all the other wet ingredients (yolks, butter) the final dough hydration in that recipe is effectively > 80%.
I'd suspect that the MM flour was near it's limits in terms of hydration by Step 6. Maybe hold back water at Steps 7 & 8. Add just enough such that it looks like the canadian flour dough at that stage