enzymes in 'vegan' bread
I know that some professional bakers work with things like ‘dough relaxers,’ which is somehow yeast that’s been cooked/deactivated already. I don’t know the details, but it will allow you to shape the dough much sooner than I’d you weren’t using that (like twenty minutes instead of an hour? two hours instead of overnight? again, I’m not really sure). However one relevant fact I do know, is that most bread is vegan! Flour (grains), water, and salt — and yeast if it’s not a sourdough bread — are the most traditional ingredients.