The night before baking, combine all ingredients except pecans in the mixing bowl of stand mixer. Mix with a dough hook on a medium speed for 10 minutes. The dough should be tacky to touch, but not sticky. Add water by one tablespoon at a time if the dough is too dry. If too wet and sticky, add flour by a tablespoon at a time. Add chopped pecans and continue mixing for one more minute.

Generously flour a proofing basket with a 50/50 mix of bread flour and rice flour.

Place the dough on a lightly floured surface, form a ball and place into the proofing basket seam side up. Cover with Saran wrap and place in a cool place overnight. The dough should double in size. If not quite there, place is a warm place for 1-2 hours prior to baking.

Morning of the baking day - Preheat oven to 500 degrees F. Make sure to place a bread pan with a folded kitchen towel inside and filled with water on the bottom rack, and place baking stone on the middle rack of the oven.

Once the oven is preheated, take one of the loaves out of the fridge, turn right onto the baking stone, score with a serrated knife or a razor blade, and close the oven. Turn the temperature down to 450 degrees F and bake for 30 minutes.