I am looking for a bread mold (or is it a pan?) that can be removed prior to baking. The reason is that  it will lose the shape if I rest it before baking too long, but longer resting time in my experience makes bread more airy. I do not want to bake the bread in the mold itself - there are too many chemicals that can be released during baking cycle, and I like free-form loaves anyway. I know the loaf will keep it's shape better if it's drier but I dont like how the bread turns out in this case.  This is about yeast bread, and I am referring to resting (not rising) time, immediately prior to baking. Regular round/oval shapes will work. My bread is adapted version from 'Artisan Bread in 5 minutes'.  Any suggestions how to do this?  
You don't need a pan or mold at all to create round or oval loaves or rolls. Properly formed loaves/rolls can be baked directly on a sheet pan or stone.  They will not loose their shape if the gluten network on the outside is stretched tight.  This is part of the craft of bread making.   Almost all books on bread making describe this, and there are many videos easily found by googling.  The height you can achieve (along with many other factors) is partially determined by the hydration of your dough.  Typically, for a formless loaf, you would have a moderately low hydration--you don't want a dough that will flow under its own weight.  One trick that may help, although not terribly traditional is this:  form your loaf on a sheet of cooking parchment.  This will make it easier to slide into your oven without disturbing or deflating the loaf.  Once the loaf sets, you can remove the parchment if you wish, to allow the remainder of the baking to occur directly on your stone (assuming you have one). 