Great question, DJ! The bulk aspect of the bulk fermentation is mainly for convenience and ease. While you certainly could divide the dough immediately after mixing, it can be a bit easer to work with in bulk as the temperature is more easily equalized, the dough can all be stored in one large container and covered which can potentially help reduce the amount of dishes needing to be done. In the case of using stretch and fold techniques, it can be far easier to do this with a larger amount of dough than a smaller amount. Still, as long as you wait for sufficient dough development to take place and keep an eye on the temperature, you could certainly divide the dough immediately and let it ferment that way. I hope this helps!

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