White bread with potatoes

First you need to do two things: cook the potatoes at a temperature of 100° steam for 1-1.10 hours. When they are cooked, peel them and let them cool. Furthermore, you need to take water at 35°C with 2% sugar and immerse the sourdough starter in it.
In a planetary mixer, insert the flour, potatoes, sourdough and the first part of water, the salt will be added later. Next, add a second batch of water and let about 10-15 minutes pass before adding new water and salt. Finally add a final shot of water and leave to knead for another 10-15 minutes.
When the dough is well tied, remove it from the mixer with wet hands, so that it does not stick. Place the dough in a fairly tall container, cover it and let it rise for 12 hours at a temperature of 20°C. Once the leavening phase is finished, lightly flour the dough and turn it out onto the counter, being careful not to let the air escape from the dough.
Weigh the dough and make 500 g loaves. Leave to rise again at a temperature of 20°C for 3 hours. Take the loaf, place it on the peel, shape it once again and proceed with the cut to keep it uniform during cooking.
Bake the bread at 220°C for 20 minutes with the valve closed and then 20 minutes with the valve open to allow the crust to form.