In a large mixing bowl, whisk together the all-purpose flour, instant yeast, and salt until evenly combined.
Add the warm water and maple syrup to the dry ingredients. Stir with a wooden spoon or spatula until a shaggy dough forms and all flour is hydrated.
Fold in the toasted and chopped pecans until evenly distributed throughout the dough.
Cover the bowl tightly with plastic wrap or a clean kitchen towel and let the dough rest at room temperature for 3 to 4 hours, or until it has doubled in size and is bubbly.
About 30 minutes before baking, place a Dutch oven with its lid in the oven and preheat to 450°F (230°C).
Carefully remove the hot Dutch oven from the oven. Lightly flour a work surface and gently turn the dough out onto it.
Shape the dough into a round loaf by folding the edges toward the center, then flip it seam-side down.
Place the dough into the hot Dutch oven. Cover with the lid and bake for 30 minutes.
Remove the lid and bake for an additional 15 minutes, or until the crust is deep golden brown and crisp.
Remove the bread from the Dutch oven and transfer to a wire rack. Let cool completely before slicing.