cut each of those in half, thirds, or smaller portions if you're comfortable. (narrower logs are easier to portion into more parts; it's best to cut in half, then half (or thirds) again, etc.)

Why do you need to portion dough?

What is dough dividing? After mixing, dough dividing is the next step in a bread production plant. Dough dividing implies the transformation/portioning of bulk or large masses of dough into countable or single pieces of dough that can be better handled and/or manipulated throughout the production line.

Can I divide dough before first rise?

If you divide the dough before the bulk rise, you may end up with variances between the pieces. If it is all allowed to rise in one lump, it will all be the same dough.