After the dough is fermented and matured, it should be divided immediately, and the weight depends on the needs of various breads. After the dough is divided, it will lose water continuously, especially when baking. The lost moisture and volatile substances account for about one tenth of the dough weight. When dividing the dough, there is no need to squeeze and keep the dough loose. If you squeeze too much, the gas in the dough will disappear and the softness will be lost, which will make it difficult to divide. When cutting, use flour as little as possible to avoid biological mixing into the dough, destroy the integrity of the dough, and make the internal organization of the dough poor.