Retarding during the bulk ferment vs. retarding during proofing
From what books I've read so far, there seems to be a trend in recipes of retarding during bulk ferment for commercial-yeasted doughs, vs. retarding during proofing for sourdough. I'm not sure, I might be seeing patterns where there are none, though. Anyway, is there a difference in flavor/taste/ease-of-baking in the two methods? What are the tradeoffs in the two methods, and what would be the difference in characteristics..?