The “Pincer” Method

One of the key techniques from FWSY. 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.