Anything's possible, I suppose. But fallen, freehand loaves are usually the result of bad loaf formation, and the most common formation "error" is, as KY said, usually not enough "surface tension."
The technique KY described, is a "French fold," which I do use between proofs, as a way to degas lightly and retain, but not to create, surface tension. I'm not saying it wouldn't work that way, though. I hope you'll bake enough bread to try the fold and other methods as well to find the way which works best for you.
What I do is called "pulling down" or sometimes "pulling into the center." It's really a gentle form of kneading. You do it by holding a round of dough in one hand (your left, if you're a righty and vice versa), and using the palm of your other hand to stretch some of the dough, starting at the top of the round, around one "side" and into the bottom; and as you stretch the dough, the fingers of the hand pulling the dough will naturally help tuck the dough into the bottom of the round; then you repeat until you've gone all the way around the round a few times, pulling the dough from the top to the bottom, and pushing it into the center. You can see the dough on the surface of the ball visibly stretch tighter and tighter as you work.
Just KY mentioned when he described the French fold, it is key to retain as much air in the dough as possible.
Anyway, once the dough is stretched very tight, you can set it on the board and pat it into a sort of brick shaped thing; close the bottom seam by pinching and sealing; fold into a batard, or gently shape it into a baguette; close any seams; proof; and slash. Or, just squeeze the bottom seam shut; proof it in a banneton; turn out; and slash.
Basic French and Italian bread -- flour, yeast, salt and water -- despite the simplicity of the ingredient list (or perhaps because of it), is one of the hardest loaves to get right.