... has anyone found that making smaller batches works better in terms of fitting your dough making into slow times during the day? ...
You don't "fit dough making into slow times" you schedule time to make dough. If you want your dough to be consistent and you plan on having regular hours (opening and closing at the same time each day) you need to plan the time you will make your dough so you know it is ready when you need it.
It is true that every day may not have the same dough demands, but you should be able to determine the trends you will have from one day to the next so you can have the right amount of dough for normal business.
If you try to just "fit dough making into slow time" you may find that you do not have slow time on a consistent basis and you will have dough that is too old or too young or you may not have any dough at all if you did not have enough "slow" time. If you schedule dough making into a daily routine you will have great dough every day (providing you make great dough
) in sufficient quantities for each days business.