In a straight-edge bowl, mix the active starter and filtered water with a Danish dough whisk or your hand until it looks like a milky liquid.

To the wet ingredients, add the bread flour and salt. Mix until all of the flour is incorporated.

Cover the bowl with plastic wrap and let the dough rest for 30 minutes.

With a bowl scraper, scrape the dough away from the sides of the bowl.

With slightly wet hands, perform a round of coil folds, then cover and leave to rest for 30 more minutes. Repeat for a total of 4 rounds of coil folds.

Once all 4 rounds of coil folds have been completed, cover and leave the dough to rise about 75%.

Prepare your dry cinnamon sugar mixture by whisking together the brown sugar, cinnamon, and bread flour.

Once the dough has risen about 75%, pour olive oil on the bottom of the baking pan and spread it evenly.

Release the dough gently from the sides of the bowl and tilt it into the prepared baking dish.

Sprinkle ⅔ of the dry cinnamon sugar mixture on top of the dough, fold the top down, and sprinkle the rest.

Fold the bottom up to create a tri-fold and flip seam side down. Cover and let the second rise complete.

Preheat the oven to 400 degrees F.

In a small bowl, add the melted butter, brown sugar, cinnamon, and salt, whisk until combined. Drizzle over the top of the dough.

Dimple the dough by gently pressing your greased fingers into it.

Bake for 20-25 minutes or until golden brown with an internal temperature of 205 degrees F.

Remove from the oven and allow to cool slightly before topping with the vanilla glaze.

In a small bowl, whisk together the powdered sugar, heavy cream, and vanilla paste until smooth, then drizzle over the top.