How do you divide dough before putting into loaf pans?
After my first rise, I have been punching the dough down or kneading a bit and then dividing it as best I can into two pieces before doing the final shaping and then placing in two loaf pans. Normally one loaf is noticeably bigger than the other. I know I need to get a scale, and will, but once I have that scale, if I need to remove small pieces of dough from one pile and add them to the other to get the two to be equal, then is there a trick to integrating the small bits of dough into the larger piece of dough? Thanks in advance for advice!