PRE-FERMENT
Mix Dolce Ricorrenza CL, flour, yeast, and water for about 15 minutes until a smooth and dry dough is obtained. Add the egg yolks, let them absorb, and finally incorporate the softened butter. Allow to ferment at 24–25°C for 12–14 hours, or until the dough has quadrupled in volume.
DOUGH
Knead the quadrupled pre-ferment with Dolce Ricorrenza CL and water until a smooth and dry dough is achieved. Add sugar, honey, and flavorings, allowing them to absorb, then incorporate the egg yolks. Once absorbed, add the softened butter and knead until a soft but elastic dough is obtained. Fold in the slightly warmed fruit or, alternatively, dark chocolate chunks. Let the dough rest in a proofing chamber at 30°C for about 1 hour, or until it has moved 2 cm from the initial mark. Shape and place in final proofing for 3–4 hours until the dough has tripled in volume. Glaze and bake as usual.
