Step Number 6 – Dividing

Dividing the dough marks the end of bulk fermentation.

It is as simple as it sounds. But there are a few things to consider.

First of all, you would not divide the dough if you were only making one loaf of bread.

The dough can be divided by just eyeballing it. This works best at home and if you are only making two breads. Otherwise, scales should be used to achieve an even batch.

If all your dough pieces are various sizes, then they will require various baking times.

When dividing dough that is not sticky no flour is needed. But when dividing sticky dough, you should keep all surfaces including the scales and your hands floured.

If you are making a large batch or if you must divide your dough into a lot of small pieces, then you have to work quickly as the dough is still fermenting whilst you are dividing it.

Try and cut the dough into the required weight in as few cuts as possible. It is always better to have a piece of dough that is comprised of as little smaller pieces as possible.

I like to use my dough scraper for dividing my dough.

Watch the video here

More Posts In This Category

Step Number 1 – Scaling

Step Number 1 – Scaling

Weighing out ingredients is the first step to any successful bake.And I should stress the word weighing. You might be used to measuring ingredients...

Step Number 2 – Autolyse

Step Number 2 – Autolyse

Autolysation is (if taken) the second step of baking. The process involves mixing all the flour and water of a dough recipe and leaving it to...

Step Number 3 – Mixing

Step Number 3 – Mixing

Mixing in the simplest term is the even distribution of ingredients throughout the dough. But of course, it is more complex than that. The first...