I don't find that making larger batches has much effect on the rising of the dough, but one must plan ahead for the time needed to bake.  The shaped doughs will continue to rise, so there is a chance of over-proofing the last loaves to be baked.

Mike  another hiker who bakes

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Redundancy is your friend, so is redundancy

If you have a huge lump of dough and use very cold water, the sheer mass of dough acts as insulation and it takes longer for the warmth to work it's way into the dough so that they yeast can get busy.  I counteract this by making sure that whatever container I'm proofing in allows plenty of room for the dough to spread out in addition to up. 

I regularly make batches of dough that total about 3.4 pounds (2 lbs of flour plus liquid and extras), and it doesn't proof any longer than a batch of dough half it's size unless I'm using very cold water.

When I was running a bakery I scaled recipes from 1 or 2 loaves to over 50.  The different batches worked the same.

However, mkelley27 was correct.  When you plan the bake, you need to start from the end.  You know when you need to be at the market.  You know how long it takes you to drive there.  You have a good idea how long it takes to load your car or truck.  And that's when all the bread has to be baked, cooled and wrapped or packaged.

Your cooling time is an hour or two per batch, depending on ambient temperatures.

You know how long you need to bake your bread, and how many loaves you can bake at a time.  So, if you are baking 50 loaves, if you can bake 6 loaves at a time and it takes you 30 minutes per batch, you're looking at 10 batches, or 5 hours of bake time.

The 5 hours of bake time is VERY significant.   Dough will rise to a peak and stay there for a while.  If you bake the dough a little later, there will be little quality loss.  This period of time is refered to as the dough's tolerance.  For wheat breads, you're looking at around an hour. 

If all your dough is ready at midnight, by the time your third batch goes in the oven, you're in trouble.  Your dough is on the decline.

So, making multiple smaller batches can have it's benefits.

I think you can work out the math yourself.  To add to the joy different breads rise at different rates.  i usually started working on my sourdoughs, then my poolish based breads, and then  the straight doughs.  The straight doughs were out of the oven and cooling before the sourdough loaves were being shaped.  Ya gotta know the territory.

Good luck,

Mike