How long can a bread dough containing eggs wait before going to the oven?
I am waiting until the bread has grown enough. Naturally, outside fridge. However, the dough contains a cracked egg among other ingredients. Will it become unsafe to eat?
I suppose the oven will kill any organism that may start to multiply in the dough.
Best Answer
The USDA recommends that raw eggs should not be left at room temperature for more than two hours. They also recommend that any recipe including raw eggs should be cooked within 24 hours.
However, the USDA always errs on the side of safety - they also recommend (in the same section of the website) that eggs should be cooked until both the white and yolk are firm, which is not necessary to kill bacteria.
Keeping in line with the USDA's recommendations, you should let the dough rise for a maximum of two hours at room temperature, then move it into the fridge until it doubles in size (or until it rises appropriately).
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Quick Answer about "How long can a bread dough containing eggs wait before going to the oven?"
Summary. The standard time dough can be left out for is 4 hours. But this can change depending on the ingredients used and the baking methods used. The use of science to study the bacteria growth generated during the baking process should be acknowledged.How long can you leave bread dough before baking?
Bread dough can be left to rise overnight if it's stored in the refrigerator. Storing dough in the refrigerator can slow the rise for 8-48 hours or longer, depending on the dough. Some dough can be left out at room temperature overnight, but this often leads to overfermentation.What happens to the dough if it is allowed to sit too long?
If you let the dough rise for too long, the taste and texture of the finished bread suffers. Because the dough is fermenting during both rises, if the process goes on for too long, the finished loaf of bread can have a sour, unpleasant taste.Can I make bread dough and bake it later?
Bake one loaf right away and the other after an overnight rise. You'll be amazed at how much more flavor the second loaf develops! If you're refrigerating dough to save time, think carefully about your schedule. If you're in a rush today but have extra time tomorrow, a first-rise refrigeration will fit the bill.How long should you leave bread dough to rise for?
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Answer 2
The growth of yeasts and the lactic acid bacteria might protect the dough to go south with an unpleasant strange fermentation. So baker's yeast and sourdough protects the dough. However the eggshell is quite often contaminated with Chicken faeces and Salmonella, especially when they live in a chicken factory, beg your pardon. And so Salmohella can be transmitted to the raw egg when you open the egg. Salmonella bacteria can grow in warm conditions, they actually can grow in dough and can survive for a long time on working surfaces. They are harmful und you become sick when you eat things that have reached a critical number of Salmonella. You won't taste the raw dough, won't you? You will be fine when you bake it. Panettone, Brioche or any cake. Baking kills all the bacteriae, are they good or evil. But clean all your things that had contact to the dough. Clean them thoroughly. You are right, there is a reason to be concerned.
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Images: Pixabay, Klaus Nielsen, Flora Westbrook, Klaus Nielsen