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1
Mix flours, sugar, salt, yeast, and water in a large bowl.
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2
Add cherries, chocolate chips, and pecans. Stir well to make a very soft dough, and cover the bowl with plastic wrap.
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3
Let rest at room temperature overnight, or for at least 12 hours; the dough will be bubbly and puffy.
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4
Turn the dough out onto a lightly floured surface, and fold it onto itself a few times.
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5
Let it rest 15 minutes, then form it into a ball.
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6
Place it in a lightly greased bowl, smooth side down. Cover and let rise at room temperature about 2 hours, until a slight indentation remains when poked with a finger.
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7
During the last 30 minutes of rising, preheat the oven to 450u00b0F and place a bread crock (or a heavy, 4- to 4 1/2-quart oven-safe pot) in the oven while it heats.
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8
When the dough is risen, remove the crock from the oven, and turn the dough out of the bowl and into the crock; the smooth side will be facing up.
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9
Shake the crock gently to settle the dough, then cover with the lid and return to the oven.
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10
Bake the bread for 20 minutes, then remove the lid and continue to bake another 30 to 40 minutes, until the bread is deep brown in color and an instant-read thermometer inserted into the center registers about 205u00b0F.
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11
Remove the crock from the oven, turn the bread onto a rack, and cool before slicing. Yield: 1 loaf.
