In a large mixing bowl, combine the all-purpose flour, salt, and instant yeast.
Add the warm water and maple syrup to the dry ingredients and stir with a wooden spoon until a sticky dough forms.
Fold in the toasted and chopped pecans until evenly distributed throughout the dough.
Cover the bowl with plastic wrap or a clean kitchen towel and let the dough rise at room temperature for 3 to 4 hours, or until the surface is dotted with bubbles and the dough has doubled in size.
After the dough has risen, lightly flour a work surface and turn the dough out onto it.
With floured hands, gently shape the dough into a rough ball without kneading.
Place the dough seam-side down on a large piece of parchment paper and cover it with a kitchen towel. Let it rest for 30 minutes while you preheat the oven.
Place a Dutch oven (or heavy oven-safe pot with a lid) in the oven and preheat to 450°F (230°C) for at least 30 minutes.
Carefully remove the hot Dutch oven from the oven. Using the parchment paper, lift the dough and place it inside the pot.
Cover with the lid and bake for 30 minutes.
Remove the lid and bake for an additional 15 minutes, or until the bread is golden brown and crusty.
Carefully remove the bread from the Dutch oven and transfer it to a wire rack to cool completely before slicing.