The Pincer Method

The pincer method is one of the key techniques from Flour Water Salt Yeast. It’s quite simple, and pretty much just what it sounds like. You just put your hand around / on top of the dough you are working and squeeze your thumb and forefinger together to cut the dough. I usually do this every two inches until you end up with a set of cross sections of the dough two inches wide, like a tomato you cut into slices.

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