Is it safe to let prosciutto and parmesan rise in bread dough overnight? I tried an excellent prosciutto parmesan Italian loaf from a local bakery in Boston and I'd like to try making it myself. I have a great bread recipe (flour, water, yeast, salt) that has to sit at room temperature for 24 hours before baking. It's a no-knead bread, so you just pop the dough in a Dutch oven once it's risen. My question is, would it be okay to add the chunks of prosciutto and parm to the mixture before letting it rise overnight? I'm afraid if I add it in right before baking, the dough will get overworked and the bread will end up tough.
Parmigiano and Prosciutto are made to be stored for long times. 24 hours out of the fridge are ok, and if you have any doubt, remember you're still cooking them in a very hot oven.

BTW cover them somehow in order to avoid any contamination from insects or similar.