Cold break provides nutrients for the yeast, so that's not a problem in the fermenter. Hot break theoretically can attribute off flavors, but those may only show up in a very clean beer like a lager. Me? Lately I just dump everything in the fermenter and let it settle out naturally.
To answer your question, I'd leave it all in there together and bottle at 3 weeks. Rack to secondary at that time if it's a "big" beer.