Part 7/9:
Once the dough gains sufficient strength, it's time to shape it for baking. The dough is divided in half for two smaller panettone loaves or kept whole for a larger one. Gently transferring the dough into a special panettone mold—preferably with a tall, cylindrical shape—is crucial for even rising.
The top of the dough is gently smoothed and covered with lightly oiled plastic wrap. The dough is then left to proof in a warm spot for approximately 3 hours, during which it rises to the top of the mold. Proper proofing ensures a light, airy crumb and a tall, impressive loaf.