Lumpenbrot

I have been informed by my live-in German that this is a inappropriate name for the bread because it means rags, and the actual name, Wurzelbrot, is far more appropriate. And yet. 

200g 100% hydration sourdough -- fed in the last 4 hours and active

300g plain flour
300g bread flour
14g salt
390g water

Mix everything together.

Put into container. Fold every 30-40 minutes 4 times.

Cold ferment for 24-48 hours in the fridge.

Dust countertop with lots and lots of flour. Turn dough out, and pat roughly into a 25 by 30cm rectangle. Dust flour on top to prevent sticking.

Cut into 3 rectangles.

Bake at 250C for 8-12 minutes, until golden brown.