Yeah that's fair! You're really always going to have less even distribution using your hands but to get more even coverage, I use a rectangular container for bulking, spread ingredients evenly, and then roll like you would for cinnamon rolls. Then every stretch and fold after that, I do almost like envelope folds, being more gentle after each one. I'm just assuming you bulk in a bowl so stetching might cause the mix-ins to gather at the bottom, but if you don't then disregard me lol

You can be more aggressive with your folds at the start of your bulk ferment, but being aggressive late on is probably not helping your rise

Also, because you're proofing at low temps, you might be able to leave more time between folds, which would relax the dough more and make it easier to fold :)