Gluten-free sourdough potato bread

1. In a bowl, mix the ingredients from day 1 with a wooden spoon. Cover with foil and let rise in heat for 12 hours.
2. Boil 2 medium-sized potatoes and let them cool.
3. Grate the potatoes and use 100 g.
4. Put the grated potatoes, yeast from day 1, seeds, oil, Bread mix white, water and salt into the food processor. Knead the dough in a food processor for about 5 minutes.
5. Transfer it to a plastic bowl, flour it, spread the flour over the surface of the dough with your hand, cover the bowl and let it rise for about 3 hours. Use your finger to test whether the dough has risen - whether it is elastic. If not, let it rise for another 30 minutes.
6. Flour the work mat, put the dough and make a loaf.
7. Shape the loaf according to the shape of the dough, flour it on all sides and place the dough smooth side down. Put the cheese in a bag and let it rise for 2 hours. The dough must rise.
8. Put the baking tray in the oven on which we will bake the bread and place the old baking tray on the bottom of the oven. Heat the oven with both trays to 250°C.
9. Flip the leavened loaf onto baking paper or foil and cut with a razor blade.
10. Boil 3 dcl of water for steam. Transfer the bread to a baking sheet in the heated oven, sprinkle with water and pour boiled water into the bottom baking sheet. Bake for 15 minutes.
11. After 15 minutes, remove the steam tray, reduce the temperature to 200°C, sprinkle the bread with water and bake for 45 minutes.
12. 10 minutes before the end of baking, sprinkle with water once more. Leave the bread to cool on the wire rack.