Weigh out sourdough starter, water, and honey in a bowl. Mix until well dissolved.

Add flour, rolled oats, and salt. Mix with a spatula until a shaggy dough forms. Cover and let rest for 1 hour.

Stretch and fold the dough around the bowl until a smooth ball forms (about 20-25 folds). Rest for 30 minutes.

Add raisins and diced apple during the second or third set of stretch and folds. Perform 4 sets of stretch and folds with 15 to 30 minutes between each set.

Cover the dough and let it bulk ferment at room temperature, monitoring for rise.

Mix cinnamon, nutmeg, cloves, brown sugar, and all-purpose flour in a small bowl. Set aside with chopped pecans.

Once bulk fermented, shape the dough into a rectangle and sprinkle with the spice mixture and optional pecans. Roll the dough up and place seam side up in a banneton.

Cover loosely and refrigerate for a minimum of 5 hours (up to 12 hours).

Preheat oven to 230C/450F, placing the Dutch Oven inside to heat.

When ready to bake, score the dough and place it gently in the Dutch Oven using baking paper.

Bake with the lid on for 30 minutes at 230C/450F, then 10-15 minutes with the lid off at 210C/410F.

Remove from the oven and let cool on a wire rack.