Bulk Fermentation before BAlling Question

[mickster999]

I'm going to be following a dough recipe for Neapolitan dough that calls for mixing in a dough mixer and then bulk fermenting on the counter for a couple hours before dividing and balling and putting in the fridge overnight. 

After removing dough from the mixer, should I be doing anything to stretch/fold/shape it before starting the initial bulk fermentation?  TIA.

[Timpanogos Slim]

my pizza and bread processes have a similar fermentation schedule. 

Sometimes i let it do that bulk rise in the bowl of my bosch mixer without even removing the hook, sometimes i move the dough to an oiled bowl and take a minute to get it into a ball shape with the seam on the bottom. 

I'm not sure it makes a difference. 

[Papa]

Hello mickster999, 
After I remove the dough from the mixer I kneed it for about 5 minutes, and then make it into a ball.  Then I oil my hands and rub it all over the ball. Then I cover it over with a stainless steel bowl and leave it there for 4 hours before shaping it into balls. I then leave the balls in the individual oiled containers for another 4 hours before serving.  Note: I'm using the non poolish ferment dough.
Les.