When to divide the dough??
Thinking of scaling ingredients to bake 2 loaves instead of one. I'm using Trevor Wilson's recipe and methods here: http://www.breadwerx.com/how-to-get-open-crumb-from-stiff-dough-video/, and don't want to de-gas at all. I also don't want to have to work each loaf separately. At what point in the process do I divide the dough?
Thanks in advance, TFL!