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Mix as usual, rest 1 hour, 4 stretch and folds every 30min and bulk ferment as usual.
Mix together the ½ cup brown sugar, ½ teaspoon ground cinnamon, ½ teaspoon ground ginger, ¼ teaspoon ground cardamom, ¼ teaspoon ground nutmeg, ¼ teaspoon all spice, ⅛ teaspoon ground cloves, and ⅛ teaspoon ground black pepper.
Spread the spice mixture on the dough and shape.
Cold proof 6-24hrs.
Bake 450° in a preheated Dutch oven for 35min with the lid on and 10 minutes with the lid off.