In a large mixing bowl, combine the bread flour and salt.

In a separate bowl, mix the water, sourdough starter, and maple syrup until well combined.

Pour the wet ingredients into the dry ingredients and mix until a shaggy dough forms.

Knead the dough on a floured surface for about 10 minutes until smooth and elastic.

Place the dough in a lightly oiled bowl, cover it with a damp cloth, and let it rise at room temperature for 3 hours or until doubled in size.

Once the dough has risen, gently deflate it and turn it out onto a floured surface.

Fold in the chopped toasted pecans evenly throughout the dough.

Shape the dough into a round loaf and place it in a floured proofing basket.

Cover the loaf with a cloth and let it rise for another 1-2 hours until puffy.

Preheat the oven to 450°F (230°C) with a dutch oven inside.

Once preheated, carefully remove the dutch oven and place the loaf inside, cover it, and bake for 30 minutes.

After 30 minutes, remove the lid and bake for an additional 15 minutes until golden brown.

Remove the bread from the oven and let it cool on a wire rack before slicing.