I was in Lakeland Plastics the other day and saw some interesting silicone moulds for bread, made by Lékué, a Spanish company that seems to be quite ingenious in the development of cookware.
In my talks on sourdough, I always go on about being flexible about what you bake your bread in – a wet loaf frequently needs support, but loaf tins are often too confined, so why not use a lined roasting dish, for example? The thing with the Lekue mould is that it opens up as a bowl, for mixing, batch fermentation and final proving, and then can be clipped together to form a mould for the bread, trapping most of the moisture inside, but with gaps at either end to allow the air to circulate.
I used a wet dough, so it needed some support, and have found, after two attempts, that opening the mould for the last five minutes gives the crust a better chance of browning. Do be careful that you do not try to bake too big a loaf at once – a good oven spring can really fill the mould. The bread itself is incrediblly light and the shape is very pleasing. Definitely one for the repertoire!