1. Mix together sourdough starter, all-purpose flour, and water for the levain. Cover loosely and rest for 3–4 hours at 78–80ºF until bubbly and doubled.

2. In a large bowl, combine levain with water, maple syrup, and maple extract. Add whole wheat flour, bread flour, and salt. Mix until a sticky dough forms. Cover and rest 30 minutes.

3. Perform stretch and folds over 1.5 hours to strengthen dough. Add chopped pecans during the second stretch and fold to incorporate evenly.

4. Cover and rest dough for another 1.5–2 hours until puffed and jiggly with visible bubbles.

5. Gently tip dough onto clean surface and pre-shape into a ball to build tension. Rest uncovered for 30 minutes.

6. Lightly flour dough and shape into a round using stretch and fold technique to build tension. Place dough into floured banneton or bowl seam-side up.

7. Cover and refrigerate for 14–20 hours. Alternatively, rise at room temperature 3–4 hours before baking.

8. Preheat Dutch oven at 500°F for 30 minutes. Remove dough from fridge, place on parchment paper, and invert onto counter.

9. Score the cold dough at a shallow angle with a sharp knife or bread lame.

10. Place dough with parchment into hot Dutch oven. Cover with lid, reduce oven to 450°F, and bake for 25 minutes.

11. Remove lid and bake another 20 minutes until deep brown and crackly.

12. Remove from oven and let cool completely before slicing.