The best way to evenly divide your doughs, be it for loaves or rolls, is to use a scale. It’s what the professionals do too; otherwise you end up with uneven loaves (which probably isn’t that big of a deal).

Having an accurate kitchen scale will be really helpful for more then just bread baking, recipes by weight are more common in almost all of the rest of the world, and once you get used to them, you’ll find they are infinitely easier to work with! Doubling or halving recipes are much easier, so is reproducing your results.

If you start baking a lot of bread, you might want to buy larger packages and then you probably won’t need to worry about “proofing” since you know your package of yeast is viable. I like the Fermipan products produced by Lallemande, I use the red and gold (for high sugar/fat doughs). They’re marketed towards professional bakers and are formulated to be direct addition (you add it just to the flour). I never use up the whole package in time, so if you’d like to experiment, let me know, I can share!

Interested in reading the lengthy list of ingredients in one of Sara Lee’s “fake breads”? Here’s a link: http://everytable.wordpress.com/2009/03/23/victory-oven-challenge-king-arthur-v-sara-lee/