Mix the Dough (Autolyse):In a large bowl, combine the starter and water. Add the flour and stir until no dry spots remain. It'll be shaggy and sticky-don't worry! Cover and let it rest for 15 minutes. This helps the flour hydrate and kickstarts gluten development.
Add Salt:After the rest, add the salt. Mix by hand (pinching and folding) or with a spoon until fully incorporated. The dough will feel wet and stretchy.
Bulk Fermentation with Stretch and Folds:Over the next 4 hours, let the dough rest (covered with a towel). It will rise and be puffy, usually increasing in size by 50%. Timing depends on your starter's strength and room temp. Next, over the next 2 hours, perform 4 sets of stretch and folds every 30 minutes. To do this, wet your hands, grab one side of the dough, stretch it up, and fold it over the center. Rotate the bowl 90 degrees and repeat for all four sides. This builds strength in the dough. After the second fold, gently mix in 1/3 of the cinnamon, raisins and pecans. Spread them evenly as you fold to avoid clumping. Continue spreading the mix-ins evenly with the third and forth stretch n' fold, distributing it throughout each step. Be gentle so it doesn't mess with the dough. Basically, you'll add 1/3 of the mix-ins into each stretch and fold (starting the 2nd one). Shape the Loaf:Turn the dough onto a lightly floured surface. Gently shape it into a round or oval loaf by folding the edges toward the center, like the shape of an envelope. Move the dough back and forth on the counter, rolling a ball and creating tension. For the final shape, flip it seam-side up, tighten it into a ball (or batard), and place it seam-side up in a floured proofing basket or a bowl lined with a floured tea towel.
Second Rise (Proofing):Cover with a grocery bag and let it proof in the refrigerator overnight (12-15 hours) for a slower ferment and deeper flavor. It's ready when it's puffed up and holds a slight indent when poked.
Preheat and Prep:Preheat your oven to 450°F with a Dutch oven or baking vessel of choice, inside for at least 45 -60 minutes.Score and Bake:Turn the dough onto parchment paper. Score the top with a sharp blade or lame. A simple slash or "x" score works great. Add a few ice cubes and some water to a tray at the bottom of the oven.
Score and Bake:Turn the dough onto parchment paper. Score the top with a sharp blade or lame. A simple slash or "x" score works great. Add a few ice cubes and some water to a tray at the bottom of the oven.Place the dough (with parchment paper) into the hot baking vessel, cover, and bake for 25 minutes. Remove the lid and bake another 20 minutes until deep golden brown.
Let the loaf cool on a wire rack for at least 1-2 hours before slicing. This helps the crumb set and keeps it from getting gummy.
