Jamie, I generally recommend a minimum of 5 hours between balling and forming to allow the dough to relax.
Bulk fermenting achieves the same goals as re-balling and is far more easier to implement in a commercial setting and takes up far less precious walk in space.
If the logistics allow it, I feel that this is the ideal scenario:
00:00 Make dough, bulk
If you ball the dough in the early afternoon, this allows you, if you run short, to use the dough that day, if you have to.