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For the preferment for this potato bread, you will mix together an unfed sourdough starter with the flour and water from the preferment section. Mix using a fork until the mixture is combined and you see no more dry parts in it, for about 2 minutes. Cover the preferment airtight and let it develop at room temperature until doubled in size, about 12 hours.
When your preferment has about doubled in size, peel, boil and mash the potatoes.
Now add all the other dough ingredients along with your preferment and mashed potatoes to create your potato bread dough. Using the dough hook, knead on the lowest setting for 8 minutes followed by the second setting for another 5 minutes. Cover the bowl airtight and allow to rest at room temperature for 90 minutes.
One hour before baking, preheat your oven to 250℃ (480℉) and place a casserole dish with hot water on the bottom rack of your oven.
After the dough has rested for 90 minutes, shape your loaf into a round (boule) or long loaf (batard). Place your shaped loaf, seam side up, in either a linen-lined and flour-dusted bowl or a flour-dusted proofing basket. Cover it with a clean linen towel and let it sit for 30 more minutes.
Turn your loaf seam side down onto a baking sheet covered with either parchment paper or lined with a silicone baking mat. Make some simple cuts (scoring) on the loaf.
Place the baking sheet on the middle rack and bake for 10 minutes with steam. Now open the door wide to release some steam and lower the temperature to 190℃ (375℉). Bake for another 40 minutes. Remove the water bowl for the last 10 minutes of baking.
Remove the baked bread and place it on a cooling rack for about 1 to 2 hours before slicing.