Day 1 (Evening)

1. Mix all the Day 1 ingredients in a large bowl.
2. Cover with plastic wrap and a towel.
3. Leave to sit at room temperature overnight.

Day 2 (Morning)

1. Mix the sourdough from Day 1 with the remaining Day 2 ingredients, except the pecan nuts. Knead until the dough is elastic, either by hand or in a stand mixer.
2. Shape the dough into a ball and place it in a bowl. Cover with a towel and let it proof for 3–5 hours, or until doubled in size.
3. Dust the work surface with flour. Turn out the dough, press it gently to release air, and reshape into a ball.
4. Divide the dough into two pieces. Divide the pecan nuts into two portions (100 g / ¾ cup each).
5. Flatten one piece of dough into a rectangle. Sprinkle over one third of the pecans (about 30 g / ¼ cup). Fold the dough, stretch slightly, and add another third of the nuts. Fold again, stretch, and add the remaining nuts. Fold together and shape into a ball.
6. Repeat with the second piece of dough.
7. Dust proofing baskets or bowls lined with a floured kitchen towel. Place each dough ball upside down in a basket or bowl.
8. Cover with towels and let proof for 1–1 ½ hours.
9. Preheat the oven to 250°C (480°F). If using cast iron pots, heat them in the oven as well.
10. Flip the doughs onto parchment paper. Score the tops with a razor or sharp knife.
11. Place the loaves on a baking sheet or into the hot pots.
12. If baking in pots: bake covered for 25 minutes, then reduce heat to 220°C (430°F) and bake uncovered for 25 minutes more. If baking on a sheet: bake for 30–35 minutes, lowering the heat to 220°C (430°F) after 15 minutes.
13. Cool on a wire rack before slicing. Enjoy!