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The wild yeast one I liked to above is sourdough, but you need to make a 40-50% hydration starter, then bolster it with regular feeds every 4 hours or so, there's a bit at the bottom of the page about that. That and the bulk ferment demand a constant temp of about 29° so will require a proving chamber. This removes the 'sour' bit which goes against the flavor profile of the sweetened bread. My last attempt I failed and the sourness definitely still comes through.
Polygon
Never made a panettone, but fancying doing one for the new year. Has anyone made one with sourdough?
Also what I can do with a workaround for a mould? I only have your standard cake tins