I make dough balls at exactly 250 gr - with a 10 gr margin of error, i.e. between 245 gr and 255 gr.

It seems impossible to cut the dough and get it at the right weight first time.

For example, first cut might be 230, so I cut a bit more from the dough and add it to my dough ball. Hopefully, within 2 cuts I will be within the 245 to 255 range - though sometimes it takes 3 cuts.

It seems ridiculous to be making dough balls out of 2 or 3 different parts of dough - but how else can I ensure that all dough balls are within the correct weight range?

Btw, my dough is wholemeal and very very sticky - which doesn't help.