The way I get around the sticking problem, both for bread sticking to the
tiles and to it sticking to the peel, is to put the dough on ordinary
baking parchment. It slides off the peel and on to the tiles slick as a
whistle, and then it slides OFF the tiles and back on to your peel or a pan
(whichever you prefer), again, nice and slick. It's true that the paper
scorches, but it imparts no flavors to the bread, and you just slide it
right off the paper afer removing it from the oven. I got this tip from
"Cooks Illustrated" magazine, in its recipe tips for making really good
pizza, and it works just as well for bread doughs. That's the way I do it
all the time now.
Susannah Ayres-Thomas