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.