Date/pecan/whey/durum/spelt/sorghum syrup SD

I was moved to post this after seeing dab's lovely nut apricot bread. This is a riff on isand66's date nut SD that he posted in the past. Here is quick review of how to put it together. I find I simplify more and more and the bread is just as good  . Here goes ! 

528g 100% hydration starter

autolyse for 1 hr:

100g spelt flour

250g durum flour

250g AP flour

422g whey ( or use milk if you have no whey)

after autolyse add all levain from above, 35 g soft butter, 35g sorghum syrup.I added ground cinnamon/cardamom/cloves to taste, zest of one orange, 16g salt. Mix in KA mixer on low with dough hook 2 min . and #2 for 2 min. May need to sprinkle tiny amounts of AP flour...dough should barely clean bowl. Remove from bowl to oiled or lightly floured counter and do 2 s and f's to incorporate  228g chopped dates ( do not soak ) and  100g chopped nuts ( I used pecans) . Rest and repeat 2 more s and f's at 15 min. intervals. Let rest in oiled container for 2 hrs. Retard 24hrs in fridge. Remove next day and shape cold in 3 boules, place in floured banneton and let rise till double..will take a 2-3  hours. Preheat cast iron pots to 500 degrees for 30 min. Place boule in pot, mist lightly with water close pot and place in oven, reduce temp to 460 and bake covered 15 min. Remove lid and bake 15 min to 210 or so degrees. Dough is supple and lovely to work with . Tastes like a wonderful pastry ! If you can wait to cool it will slice nicely...we couldn't wait on the first loaf and ate 1/2 as soon as it came out of the oven :) Makes incredible toast.