If your breads have been resting in a cold place overnight, bring them back to room temperature by leaving them on the kitchen countertop for a few hours.
Heat the oven to 180º C (350º F) on the normal oven function (don't use the fan setting).
Gently brush the breads with water and bake them in the middle of the oven for 2 hours.
Remove the breads from the oven and gently remove them from the forms. If they don't slide out fairly easily, then bake them another 5 minutes before trying again. This is where silicone forms make it easy. Once removed from the forms place the breads back into the oven, turn off the oven and leave the breads in there while the oven cools down.
Remove the breads from the oven and leave them to rest on the kitchen countertop, wrapped in a clean dish towel, for at least 12 hours. I personally never slice my breads until at least one full day but more often two or even three days after baking them. Waiting for a couple of days will allow the breads to become firmer and easier to slice. The resting time will also allow the flavors to develop further. After this resting period you can keep the breads in the fridge, in a sealed bag, where they will stay perfectly moist for a week. If you need to keep them longer, just slice them up and freeze.