Polish starter sweet potato bread

Mix the Polish starter ingredients evenly, let sit at room temperature for 1 hour, then refrigerate for 17 hours until bubbles are clearly visible on the surface.

Peel the sweet potatoes, steam them until cooked, and mash them into a puree.

Put the other ingredients of the main dough, except for corn oil, together with the Polish starter into the stand mixer and knead the dough until it forms a slight film.

Add corn oil and knead until a glove-like membrane forms.

Roll into a ball and place in a bowl, cover with plastic wrap and ferment until it enlarges (room temperature around 28 degrees).

Lightly tap the dough to release the air, divide it into 9 equal portions and roll them into balls, cover with plastic wrap, and let rest for 15 minutes.

Roll the relaxed dough into a round shape.

Shape them into rounds again and arrange them on a golden plate.

Place in a warm and humid location to ferment (put a bowl of warm water on the lower rack of the oven).

After fermenting until doubled in size, sift a layer of high-gluten flour, and use a blade to cut patterns.

Preheat the oven to 200 degrees, and bake on the middle rack for 18 minutes.

Take it out and let it cool on the oven rack until it reaches hand temperature, then seal it in a plastic bag.