The main things to remember are to not handle the dough with too much pressure, keep your hands well floured at the forming stage, and tuck in the loose ends under the loaf itself to create the ball. This method is great for forming loaves; because when you create the tight exterior, the loaf will have a less likely chance of "over-expanding". Also you are able to create a more uniform ball with this technique.
I also like to form my pizza dough this way, let it rise for an hour, and then roll it out as normal. I like the smoother texture, and you get these wonderful air bubbles in the crust (that I love, anyways!).
I'd love this video thing to become more of a regular thing around here, so more videos (and more professional videos...) to come!
PS: The cutest music ever written by my husband Billy, who also filmed for me.
Forming a Loaf > Pictorial