There is a method to mix a liquid dough and wait until it bubbles then bake.
Essentially is this not the first stage in making a sourdough starter and using the leuconostoc activity to raise the dough?
Doesn't sound too appetising to me especially when one of the bacteria in this concoction is e-coli.
Pasteurization of milk requires that the milk be heated to 145F for 30 minutes or 161F for 15 seconds. The typical loaf of bread has an internal temperature of close to 200F (+/- depending on the bread), so the internal temperature along with the time would meet both criteria, so it is unlikely that any pathogens would still survive.
And, where is the e-coli coming from? It doesn't just show up out of the air.
Anything like my starter did at the leuconostoc stage you wouldn't want to eat it.
I read that the bacteria weren't very nice. One being e-coli the other not being very friendly either.