I am attempting my first panettone from your recipe. Do I have to cover the biga overnight and what is considered room temp. My kitchen is pretty chiily. Should I put it down in the basement? Thanks! Yes, cover the biga. And your biga would be happiest at around 68°F, but if it's colder than that, just let it rise longer. The cooler the area, the longer the rise. It should just look nice and bubbly and expanded when it's ready, no matter how long that takes. You can also choose to use more yeast, say 1/8 teaspoon; that'll speed it up in a cold area. Good luck with your first panettone, Connie - PJH

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