I am having great results with no-knead bread, generally leaving this to proof for up to 18 hours in a coolish (20 C) room.
I'm thinking of upping my game and adding fresh ingredients (e.g. minced fresh garlic, salami, tomato etc.) to the dough. Is there any ingredients I should avoid for food safety or quality reasons due to this long proofing time?
I will be using white bread flour and approximately 1/4 Tsp of bread machine yeast, and possibly sugar and olive oil as well.