You want to make sure enough time passes after balling for the gluten to relax; time beyond that *can* be bulk. For 12 hours or less, I would ball after mixing. If you try 24 hours total, it would be 12 hours bulk + 12 balled, etc.
The actual times depend on *your* dough strength - these are examples only, so you need to see what works for *you*. If the dough is hard to open, spend more time in balls. If they flatten more than you like, ball closer to the time of use.