Using a food scale, measure the starter and water in a large bowl. Whisk together and then add the salt and flour. I like to use a Danish dough whisk to mix until the dough comes together. Then I finish by hand until all of the flour is incorporated. It is definitely ok if it is still slightly sticky. Cover let it rest for about 5 minutes.
After it has rested, add the white chocolate chips and pecan pieces. Proceed to the next step.
Next you will 'pull and turn' the dough. Wet our hand just a bit so that dough doesn't stick to it and pull the dough up from the side and then fold it over into the center. Turn your bowl a quarter turn and repeat. This helps add volume to your bread and get a better rise. Do this again after 30 minutes. The true experts say to do it 4 times in the first hour (I never get that many in)
This next step is the Bulk Rise. Cover your bowl with plastic wrap or a damp towel (I sometimes use a bowl lid with just a small part cracked open) and let rise overnight at room temperature. This takes anywhere between 8-10 hours. The dough is ready when it no longer looks dense and has doubled in size.
After the bulk rise, you are going to shape the dough. Place your dough onto a floured surface and shape into a ball. I do this by putting both my hands on the sides of the dough and moving in a small circular motion while putting pressure on the dough. Do your best to shape it in a tight round circle.
You are going to let the dough rise for a second time. Line a dutch oven with parchment paper and place your dough in the center. Put the lid on and let it rise for 1 hours 30 minutes more. It can be a bit more or less depending on how warm the area it is rising is. The dough should look slightly puffy and increased in size when its done.
Preheat your oven to 450° F. Sprinkle the dough with flour and gently rub the surface with your hands. Using the tip of a bread lame, small, serrated knife or a razor blade, make shallow cuts around the dough. If you are an artist - go crazy with a beautiful design!
Reduce the heat to 425° F. Place the dutch oven on the center rack, and place a cookie sheet on the rack below. This helps prevent the bottom of the bread from getting too dark. Bake for 45 minutes covered. Remove the lid, and continue to bake for 10-15 minutes if you want a darker more crispy crust. When finished, transfer to a wire rack. Let the bread cool for a bit before slicing. Enjoy!
* I like to do half all-purpose flour and half bread flour, although have made this recipe with all types of flour and it has always worked out for me.