Kirk, if you are going to do a bulk ferment, you can help mitigate the extra gluten formation from the late balling by aggressively underkneading the dough. This means mixing/kneading to a cottage cheese consistency and no further- and definitely no autolyses or rests. Cottage cheese is my normal recommended dough consistency to shoot for with cold fermented 14ish% protein dough, even without the bulk fermentation.
No knead recipes all do their gluten development with cold fermentation. Cold fermented dough requires almost no kneading. Autolyses, rests and post ferment dough manipulation are all methods to ramp up the gluten development. Because you've got a high protein flour (with both a propensity to fight you during the form AND have a tough/leathery consistency when baked) you've got to be really careful how much you work the dough.
As to your original question, the act of balling dough develops gluten, so if you're balling right after mixing, you can ball a bit more aggressively and subtract from the kneading accordingly, but if you do it after a bulk, for traditional NY hydrations, that's when the gluten tends to be a bit overextended and prone to tearing, so you want to be gentle. You want to fold it under itself just enough times to make a ball, but no more. With care, you should be able to form a ball with 2 or 3 folds under itself.
Overall, it sounds like you're on the right track. I wish you well on your new endeavor.