When I was a kid, I learned a wonderful one handed method from and old Italian man that worked in my father's Italian bread bakery. I'll try to explain it, but that will not be easy. Take the weighed out and risen dough and fold it over front to back and push with the heel of your hand. This will tighten up the dough and release some of the air (CO2) from the risen dough. Turn the dough 90 degrees and do the same procedure again. Continue until most all the air (CO2) is out of the bread and the top of the ball has a smooth surface. Then, using the heel of your hand roll the bottom of the ball away from you, while at the same time rising your wrist as you push the dough ball. This will seal the bottom of the ball and make a tight surface on the ball. If you do not want a totally round ball, you can flatten it out a little once the dough has relaxed for a few minutes. Hope this was at least a little clear.

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