I started a no-knead bread dough last night and added some fresh minced garlic and rosemary. It is now almost 12 hours so I'll be getting ready to bake it soon. But I'm just remembering something about how botulism can grow when raw garlic is left in oil at room temperature because it is not exposed to oxygen... So isn't that the same when I mixed it into my bread dough?
I've tried to google this. There is a recipe I found of adding raw garlic to no-knead bread, but that was a quick version with a lot more yeast, so the dough was not left out to rise for 12 hours. I'm now worried and not sure if I should throw my dough away. Or does baking the bread and garlic kill any presence of botulism?
Any insight would be appreciated. Thanks.