In my experience, it is usually a more difficult process to ball a batch of dough immediately if it's been mixed by hand. Whether or not you're planning on the majority of the dough development being in balls or bulk, I find it best to give it some time to relax before attempting to ball it. Giving it at least a couple hours makes for less tearing, and a generally more supple and forgiving dough.
My mobile WFO business revolves around the temperatures of the day, and the height of summer can make it very difficult to keep dough from over-fermentation. One way I've found to combat this is to ball the dough around 5 or so hours before serve time. This is all based around an 18-24 hr room temp ferment at around 65-70 degrees (basement temp) for the duration of bulk fermentation. The process is in no way an exact science, but seems to help keep the dough from getting too far out of control on the really hot days.