Review on 🍕 Set of 4 Outset 76176 Pizza Grill Stone Tiles by Mark Callaham

Four tiles came out of the box on time and clean, although grainy to the touch. I'm new to bread making and wanted to try baguettes. I ordered these tiles because they can be adjusted to fit 16" or even 18" loaves. Baking a real sourdough takes three days to make a batch of 3 loaves of bread, not counting the time it took to start my own sourdough (14+ days). Baking bread is very labor intensive. Imagine having immaculate bread delivered to the oven. Halfway through I open the oven to turn the loaves over one at a time to ensure even baking and to my dismay I find my loaves are getting stuck with AF. A tile in the middle has a terrible design when a small design flaw can make a product terrible. (1st photo) Probably because these people may have taken unfinished floor tiles and sold them for baking. They're beveled all over on both sides, like I'm gluing them to something and filling them with grout. When you line up two of these tiles, they form a neat little trough for your mortar to get stuck in, or like a brick, your sluggish dough to seep in and through. The tiles feel too light to keep a constant temperature. So when a loaf is placed on the tiles in a 475F oven, it doesn't stay hot enough to harden the bottom. (2nd photo: new tile vs. old stone; thickness matters!) You need to splash water on the walls of the bread and oven from time to time, and those things don't hold heat at all. Forget it when you've got bread stuck and the oven door ajar. If the loaves get stuck, you'll need to peel them off. Because the oven is already open and losing 100 degrees Fahrenheit of heat in 5 seconds. Try finishing your sourdough starter in an oven cooled to 275F on tiles that are no longer hot enough. It was three days of work. Twice. Forgive me for not having any pictures of this. My hands were busy saving the bread. I thought I'd try to at least say something nice about these baking sheets, so I tried using them to reheat a pizza that you can take and bake. I preheated the oven to 425F for an hour. My pizza sticks to the tile itself and a 7.5" x 7.5" tile isn't big enough for a regular 16" pizza slice. I would have sent it back but I threw away the packaging when I received it , and after reading some of the other reviews I don't want anyone to get the tiles I sent back in a new box because it's just gross I'm glad I didn't get rid of them My old stone .