Well Made by Kiley

In a large bowl, mix together the flour, water, active starter, water, salt, and olive oil until the flour is fully incorporated. I like to use a danish whisk and then use my hands to knead everything together to ensure there are no flour bits remaining.
Cover the bowl and let sit for 30 minutes.
Perform one set of a stretch-and-fold. Cover and let sit 30 minutes.
Get your hands a little wet, and perform the first set of 4-6 coil folds. Cover and let rest for 30 minutes.
Do one more set of coil folds. Cover and let rest for 1 hour.
Place the bowl with the dough into the fridge to ferment for 24-48 hours, covered with plastic wrap and then a kitchen towel.
The morning of baking, prepare a baking pan (I used 10x.5 x 7.5”) by drizzling 4 tbsp of olive oil in the pan.
Remove the dough from the fridge and place into the oiled pan. Gently stretch the dough from the middle out to push toward the edges.
Cover loosely with plastic wrap and then a kitchen towel. Proof for 3-4 hours in a warm environment, until jiggly and bubbly.
Near the end of proofing, preheat the oven to 425F.
In a small bowl, mix together the brown sugar and cinnamon for the topping.
Add a small drizzle of olive oil to the top of the dough. Then, sprinkle the surface of the dough with the brown sugar/cinnamon mixture, and finish with drizzling 3 tbsp of maple syrup on top.
Dimple the dough by pressing your fingers into it, until dimpled all over and bubbly.
Bake at 425F for 30-35 minutes, until golden brown. Rest for 5-10 min before removing from the pan.
Slice and serve warm with butter, if desired.
Enjoy!