I guess you could put half the doughballs in the fridge when you divide them, that would slow down the rise so they’re ready a couple of days after the rest.
But if the dough is all at the same temp it’ll all be ready to bake at the same time, and if you don’t use it then, it‘ll keep rising and get super sticky. You’d be better off baking them all at the same time when they’re ready, then rebake the leftovers a couple of days later at a lower temperature to freshen them up again.
There are probably others on here a lot more experienced with bread making than me, who might be better placed to advise you, but if you’re a beginner I’d keep it simple and just bake them as a single batch personally. Or experiment and see what works if you don’t mind risking a bit of dough