In a large mixing bowl, combine the flour, instant yeast, and salt.
Add the warm water and maple syrup to the dry ingredients and stir with a wooden spoon until a shaggy dough forms.
Fold in the toasted and chopped pecans until evenly distributed.
Cover the bowl tightly with plastic wrap or a clean kitchen towel and let the dough rest at room temperature for 12 to 16 hours, until the surface is bubbly and the dough has doubled in size.
Lightly flour a clean surface and gently turn the dough out onto it. Fold the dough over itself once or twice to shape it into a rough ball.
Place the dough seam side down on a piece of parchment paper. Cover with a kitchen towel and let rest for 1 to 2 hours, until it has risen and looks puffy.
About 30 minutes before baking, preheat the oven to 450°F (230°C) and place a Dutch oven with its lid inside to heat up.
Carefully remove the hot Dutch oven from the oven. Using the parchment paper, lift the dough and place it into the Dutch oven.
Cover with the lid and bake for 30 minutes.
Remove the lid and bake for an additional 15 minutes, until the crust is deep golden brown.
Carefully lift the bread out of the Dutch oven and transfer it to a wire rack to cool completely before slicing.