Pumpkin Sourdough Bread

Making the Dough Ball
1 Feed your starter. To feed, combine 30g of Starter, 125g of Purified Water and 140g of Bread Flour (unbleached). Depending on the humidity in your area...it could take anywhere from 4-8 hours for the starter to reach its bulk fermentation. It took my starter 7 hours.
2 Grab a large bowl and scale for steps A, B, C and D and be sure to zero out your scale in-between each measurement to get it exact.A) Add in 375g of water and 24g of salt. Mix well.B) Add in 1 Tsp of pumpkin spice and 180g of pumpkin puree. Mix well.C) Add in 180g of starter. Mix well. You want the starter as dissolved as possible.D) Add in bread flour and mix well. Use you hands here.  It may be lumpy and that's okay! Shape into a dough ball.
7 Cover dough ball and set aside for 30 minutes. 
4 Stretch and Folds
9 Wet your hands with water to handle the dough easier. Remove dough from bowl and lightly pull/stretch it and then fold it back onto itself 4-6 times. Be sure not to over stretch and rip the forming fibers. Place back into the covered bowl and let it sit for another 30 minutes at room temp.
10 Repeat that process 3 more times with 30 minute rest periods in between.
Bulking Phase
12 After the 4th Stretch and Fold, coat the cambro with olive oil and place the dough inside. Place cover on cambro. We're looking for the dough to double in size. This can take 3-5 hours.
Shaping Dough
14 Once it's doubled, flour your surface and remove dough from cambro. Cut the dough in 1/2 with your bread scraper. Do the following steps to each loaf separately.
15 Fold the ends of your dough into the center of itself. Then, in the middle of dough, do a series of 4 cross folds and pinch secure.
16 Then, fold over the edges of the dough again and roll it into a ball shape.
17 Cupping your hands, pull the dough towards you slowly to pull in and down so that the dough tightens up. Cover dough and then let it rest for 30 minutes.
18 Repeat shaping dough steps 2, 3 and 4 but don't let rest for another 30 minutes. Coat your bread baskets with rice flour. Place your bread dough upside down in the basket and flour the "bottom" of the bread dough. Cover with plastic and refrigerate for 18-24 hours.
Baking
20 Preheat oven to 500°F. Place your Dutch Ovens (with lids) in for a total of one hour to them heat up. 
21 Remove dough from the refrigerator. Replace plastic wrap with a piece of parchment paper just big enough to cover bottom of dough. Flip dough out of basket and onto parchment paper. Using your bread scorer, make one long score on top of the doughs.
22 Place dough in the Dutch Ovens (leave dough on parchment paper), cover and bake for 26 minutes. Then, remove lid and bake another 14 minutes. Remove immediately from dutch oven and let rest for one hour before you cut into the bread.