The fermentation process doesn't stop when you ball the dough, it will continue to ferment for quite some time. You will get different end product flavors depending upon the temperature at which the dough is fermented, and the time it is allowed to ferment, so if you ferment the dough at room temperature (warm) you will get one flavor, and if you allow the dough to ferment in the fridge you will get a different flavor. The longer you allow the dough to ferment, the more intense/stronger the fermentation flavor will be. Excessive fermentation can result in an acidic or sour taste, but remember, some people like this flavor, so it isn't wrong, it's just different. Experiment to see which you personally like. My preference is to not ferment the dough prior to cold fermenting as the decreased density of the dough can make it more difficult to manage in the fridge as it is more difficult to cool down uniformly, so if I am cold fermenting, I just go directly from the mixer to the dough ball and then straight to the fridge, but this is just me, again, experiment to see what works best for you and what you like. Remember, you can eat your mistakes, so in this case, the trip can be as much fun as the destination. Experiment and learn, but most of all, remember to have fun doing it!
Tom Lehmann/The Dough Doctor