Elerae™ Premium Banneton

Elerae™ Premium Banneton

$39
$39 $65
SAVE $26 Sold out

check_circle Authentic French Craft

check_circle Superior Dough Support

check_circle Cleaner Oven Spring

SELLING OUT FAST
Due to high demand, our bannetons are nearly sold out.
97% SOLD only 8 left in stock
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Product Details

Designed for home bakers who want consistency without overcomplicating the process, the Elerae Banneton creates the ideal environment for the final proof—where structure, surface tension, and shape are set.

What’s included

  • Round rattan banneton (9 inch & boule-style) – woven from natural cane to allow airflow while gently wicking excess moisture from the dough surface
  • Removable linen liner – soft, breathable, and designed to reduce sticking while supporting clean release

Why it works

  • The breathable rattan weave helps the dough develop a dry outer skin during proofing, which supports structure and oven spring
  • The curved shape encourages upward rise instead of outward spread
  • Linen liner offers flexibility for different doughs and hydration levels

Materials

  • Natural rattan (cane) banneton
  • 100% linen liner

Use & care

  • Lightly dust with flour before use
  • After baking, allow the banneton to dry completely
  • Tap or brush out excess flour and store in a dry place
  • Do not wash with water

Best for

  • Sourdough and naturally leavened breads
  • Home bakers looking for predictable rise and shape
  • Boule-style loaves
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Shipping

Once your order has been dispatched, it typically takes 4-10 business days for your order to arrive!

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Returns

We have a 30 day money-back guarantee, so if you aren't happy with your order, get in touch and we'll get it sorted out.

View our full refund policy here.

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Rated 4.9/5 based on 2,000+ reviews

  • Bakery-Quality Results

    You can feel the difference right away. The banneton supports the dough properly, manages moisture well, and produces more defined, bakery-style loaves.

    Caroline M.

  • Clean Release, Every Time

    Simple, well-made, and effective. My dough no longer spreads during proofing, and turning it out is smoother with far less sticking. Wish I would have got a quality banneton sooner!

    Evelyn N.

  • Noticeably Better Structure

    Much better than the bannetons I’ve used from starter kits. The dough holds its shape, releases cleanly, and the finished loaf has noticeably better structure and oven spring.

    John R.

     
     

    Bake the Way Real Bakers Do

    Made using traditional French basket-weaving techniques, it gently supports your dough during its final rise, helping it hold shape, release cleanly, and bake with noticeably better spring and crumb structure.

    The natural fiber construction regulates surface moisture just enough to prevent sticking while encouraging a beautifully textured crust.

    The Elerae Difference

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    Traditional French Weaving

    Hand-woven using time-tested techniques that create even tension and consistent dough support during proofing.

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    Optimized Moisture Control

    Natural fibers wick excess surface moisture so dough doesn’t sweat, collapse, or stick during transfer.

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    Cleaner Dough Release

    Proper spacing and texture reduce tearing and deflation when turning dough out onto the peel.

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    More Defined Loaf Shape

    Supports vertical rise instead of outward spread, helping your bread hold structure in the oven.

     
     

    What Makes Elerae Special

      Others
    Traditional French Weaving
    Balanced Moisture Control
    Cleaner Dough Release
    Holds Structure During Rise
    Lasts a Lifetime
     
     

    FAQ's

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    How does a banneton actually work?

    During the final rise, the banneton gently supports the dough from the sides and bottom, preventing it from spreading outward. The natural fibers absorb just enough surface moisture to create tension on the dough’s exterior, helping it hold shape, release cleanly, and rise upward in the oven instead of flattening.

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    Does dough stick to it?

    When lightly floured, the natural fibers release dough cleanly with minimal sticking.

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    Is this beginner-friendly?

    Yes. While inspired by professional techniques, it works just as well for first-time sourdough bakers.

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    What dough types does it work for?

    Ideal for sourdough, artisan loaves, country bread, and long-fermentation doughs.

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    How do I use it?

    Using your banneton is simple—and once you do it a few times, it becomes second nature.

    1. Prep your banneton (very important)

    • Lightly dust the inside of the banneton with flour before each use
    • For best results, use rice flour or a mix of rice + regular flour (this helps prevent sticking)

    2. Shape your dough

    • After your dough has finished its bulk fermentation, shape it into a tight ball
    • Place it seam-side up into the banneton

    3. Use the linen liner (optional)

    • The included linen liner creates a smooth, even surface on your loaf
    • It’s perfect if you don’t want the spiral pattern or if your dough is extra sticky
    • Lightly flour the liner before placing your dough inside
    • If you do want the classic artisan spiral pattern, simply don’t use the liner

    4. Let it proof

    • Cover and let your dough rest (proof) in the banneton at room temp or in the fridge (cold proofing works great)

    5. Transfer to bake

    • Once proofed, gently flip the banneton onto parchment paper or a baking surface
    • Your dough should release easily and hold its shape

    6. Bake as usual

    • Score your dough and bake according to your recipe
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    How do I clean it?

    Allow it to dry completely after use, then brush out excess flour. Do not wash with water.

    Customer Reviews