When looking at the effect of alpha -amylase enzymes, you need to understand that it does not only benefit the yeast or the browning, but more importantly the digestibility of the dough.
The enzymes activity rate is variable from flour to flour and it can be indicated by the falling number. Higher the number, lower is the activity and viceversa. The enzymes activity is however fairly slow, specially compared to commercial yeast activity, but it is also influenced by hidratation of the dough and temperature. For some other reasons, retarded refigerated dough it is not always best but it depends from the type of flour used.
Your guess is right about the timing, but you need to consider also the three other factor explained above.
In ceratin dough, made by weaker flour with a high damaged starch and high enzymes activity, with the addition of a higly hidrated dough and a fairly high temperature (above 20 degree celsius), the dough could mature enough in few hours, or at least enough to guarrantee a good browning.
The Poteasi enzymes is equally important both for digestibility, and for weakening a too strong gluten , which may result in an excessive elastic dough and a gum-like baking product.