Here is an alternate way to shape a boule (round loaf). I find it easier and quicker than the standard way of shaping (pulling in dough from all around the sides to the middle).
Also, I feel the resulting shape gets a better oven spring. Try it and see what you think. The bench rest after pre-shaping this dough is important. It gives the gluten a chance to rest so that your final rounding up is a much nicer shape.