Hi, John! Here's a process for shaping with one arm. Put your blob of dough on a work surface that's lightly floured. Use your left hand to grab the edge of the dough at each of the four compass points, pulling them in and pressing them into the center. You should have something fairly round-ish at this point, but if not, repeat on the diagonals. Flip your dough over, and brush any flour left on the counter away; you want good traction, not sliding. 

Cup your left hand over the far edge of the dough and drag the whole thing towards you. You should see the surface tighten as the loaf gathers itself. Rotate the dough once or twice more and repeat until you have a nice, round ball. If the top starts to shred, you've gone a little too far, but it's not a dealbreaker. Plop your boule into your Dutch oven, seam side down, and you should be ready to bake! 

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