1. Combine Wet Ingredients: In a large mixing bowl, gently whisk together the active sourdough starter, warm water, and maple syrup until well combined. The mixture should look milky and slightly frothy.

2. Add Dry Ingredients: To the wet mixture, add the bread flour, sea salt, ground cinnamon, and ground nutmeg. Use a sturdy spoon or your hands to mix until all the flour is hydrated and a shaggy dough forms. There’s no need to knead extensively at this stage; just ensure no dry pockets of flour remain.

3. First Fermentation (Bulk Rise): Cover the bowl with a damp cloth or plastic wrap and let it rest at room temperature for 30 minutes. After this rest, perform your first set of “stretch and folds.” To do this, grab a portion of the dough from one side, stretch it upwards, and fold it over itself towards the center. Rotate the bowl a quarter turn and repeat this process 3-4 more times until you’ve worked your way around the dough. Repeat these stretch and folds every 30 minutes for the first 2 hours of the bulk fermentation. After the initial 2 hours, let the dough continue to ferment undisturbed for another 2-4 hours, or until it has increased in volume by about 30-50% and appears bubbly and alive. The exact time will depend on your kitchen’s temperature and your starter’s strength.

4. Incorporate Pear and Pecans: Gently turn the dough out onto a lightly floured surface. Flatten it slightly into a rough rectangle. Evenly sprinkle the diced pear and chopped pecans over the surface of the dough. Gently fold the dough over itself a few times to incorporate the additions without overworking it.

5. Shape the Loaf: Lightly flour your hands and gently shape the dough into a round or oval loaf. Try to create some surface tension by pulling the edges of the dough underneath itself to form a taut skin on top.

6. Second Fermentation (Proofing): Place the shaped dough seam-side up into a floured banneton basket or a bowl lined with a floured kitchen towel. Cover it and let it proof at room temperature for 1-2 hours, or until it feels light and slightly puffy to the touch. Alternatively, you can cold proof it in the refrigerator overnight for a deeper flavor development, which can extend the total recipe time but is worth it for convenience and taste.

7. Preheat Oven and Bake: About 30 minutes before baking, preheat your oven to 450 F (232 C) with a Dutch oven or heavy lidded pot inside. Carefully remove the hot Dutch oven from the oven. Gently invert the dough from the banneton into the hot Dutch oven. Score the top of the dough with a sharp knife or razor blade (a simple cross or a single slash works well). Cover the Dutch oven and bake for 30 minutes.

8. Final Baking: Remove the lid from the Dutch oven and continue to bake for another 10-15 minutes, or until the crust is deeply golden brown and the internal temperature reaches 200-210 F (93-99 C).

9. Cool Completely: Carefully remove the bread from the Dutch oven and transfer it to a wire rack to cool completely for at least 1 hour before slicing. This step is crucial for the internal structure and flavor to set properly.