do eggs go bad in a long fermentation?
Normally, enriched doughs are made using baker's yeast and relatively short rise times.
I made a Greek celebration loaf using PR's BBA recipe pretty much.
The eggs went in and the fermentation times turned out to be like 8 or 10 hours do to the high percentage of wild yeasts, and a confluence of that and baker's yeast (not instant).
I am wondering if the eggs go bad in this scenario as in "do not eat".
Anyone have experience with this?