Almost No-Knead Sourdough... or Pita Disaster?

Initial Starter
5⅓ oz water, room temperature
5 oz flour (a mixture of half all-purpose and half wheat flour)

Mix and cover with plastic wrap. Allow to rise for 48-72 hours (until doubled in size).

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Continuous Starter
2 oz water, room temperature
2 oz previous starter
2½ oz flour (a mixture of half all-purpose and half wheat flour)

Mix and cover with plastic wrap. Allow to rise for 24 hours. Change daily for 10-14 days. After 2 weeks, starter is ready to use and can be sorted in refrigerator and changed weekly.

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Sourdough Attempt #1 - A Pita Disaster?
Almost No-Knead Sourdough
3 oz mature starter
12⅔ oz water, room temperature
18⅓ oz all-purpose flour or bread flour
1¾ teaspoon salt

Dissolve starter in water. Mix flour and salt in a separate bowl. Combine the wet and dry ingredients and gently knead until well-formed. Cover and allow to rise for 12-18 hours.

Grease a 12x12 sheet of parchment paper with vegetable spray. Knead dough 10-15 times and shape into a smooth ball. Place atop the parchment paper and lower into a large dutch oven. Cover the dutch oven with plastic wrap and place on the middle rack of a cold oven. Place a loaf pan with 3 cups boiling water under the dutch oven and allow to rise and additional 2-3 hours.

Score the top of the risen dough with a razor blade or sharp knife (approximately 7 inches). Cover the dutch oven and place in cool oven. Turn oven to 425°F and allow dough to bake as heats. After 30 minutes, remove lid and allow bread to bake an additional 20-30 minutes. Remove from dutch oven and allow to cool on cooling racks for at least 2 hours before slicing.

Almost No-Knead Bread

Almost No-Knead Bread
3 c. (15 oz.) all-purpose flour
1½ teaspoon salt
¼ teaspoon instant yeast*
¾ c. (6 oz.) water, room temperature
½ c. (4 oz.) mild lager (Budweiser), room temperature
1 tablespoon distilled white vinegar

*I substituted 1 teaspoon dry-active yeast added to the wet ingredients

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Whisk flour, salt, and yeast in a large bowl. In a large mixing cup, combine water, beer, and vinegar. Fold liquid ingredients in parts to the dry ingredients, mixing with a rubber spatula. Stir until thoroughly mixed. Cover with plastic wrap and allow to rise for 8-18 hours at room temperature.

Grease an 18x12 inch sheet of parchment paper with vegetable spray. Transfer risen dough to a lightly floured surface and knead until smooth and elastic (approximately 1 minute). Shape dough into a ball and place atop greased parchment paper. Gently lower the parchment paper sling into a cool dutch oven. Cover and allow to rise for another 1½-2 hours. (Until doubled in size and dough springs back minimally when poked.) Make two 5 inch slices in the top with a sharp knife or razor blade.

Cover pot and placed in a cool oven. Bake at 425° for 30 minutes while oven heats. Uncover and bake for an additional 25-30 minutes. Remove from pot and allow bread to cool for 3 hours before slicing.