- Mix the starter, flours, and water until shaggy. Let rest for 30–40 minutes (autolyse). 
- Add salt and maple syrup. Mix until incorporated and smooth. 
- Bulk ferment for 4–5 hours at room temperature, folding the dough 3–4 times during the first 2 hours. 
- Toast the pecans and prepare the filling: stir together the butter, brown sugar, maple syrup, and cinnamon until creamy. Fold in the chopped pecans. 
- Turn the dough onto a lightly floured surface and gently press into a rectangle. 
- Spread the filling evenly over the dough, leaving about 1 inch border along one short edge. 
- Roll the dough tightly into a log, seam-side down. 
- Trim the ends slightly so the loaf fits neatly into your pan or tin. 
- Place seam-side down in a lightly greased loaf tin or banneton. 
- Cover and proof for 2–3 hours at room temperature, or refrigerate overnight (8–10 hours). 
- Preheat the oven to 450°F (230°C). If baking in a Dutch oven, preheat it as well. 
- Score the loaf, then bake covered for 20 minutes. Uncover and bake another 25 minutes, until golden brown and fragrant. 
- While still warm, brush the top with maple syrup and sprinkle with extra chopped pecans if desired. 
- Cool fully before slicing to reveal the swirl inside. 
- Enjoy!