troubleshooting uneven rises when shaping multiple loaves

In the stage after the 1st rise to punching and cutting, weighing the dough and then shaping the loaves, I have a time lapse between the obvious 1st loaf and the last loaf shaped. As a result, my first shaped loaves arrive proofed before my later loaves are prime. 

As I shape the loaves, I'm also rolling the top half in a grain/bran mix and flouring the bottom half of the loaf to avoid pan sticking, all which takes up more time.  

As I am soon to be scaling up production to be working on several loaves at a time, what are some professional tips/techniques that will enable me to keep 40-60 loaves rocking at a time, while maintaining a sufficient and even rise height? 

The loaves are whole grain 3/4 size and weigh approx 1lb, 5-6 oz as dough and closer to 1 pound when baked.