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 Averia 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.
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 Averia 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 Averia 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 clean it?
Allow it to dry completely after use, then brush out excess flour. Do not wash with water.
Customer Reviews
Customer Reviews
Overall rating: 4.9 / 5 from 2308 reviews.
I was using the banneton that came in my starter kit and thought it was fine until I tried this. Huge difference. The dough holds its shape way better and flips out clean every time.
This is my first higher quality banneton and I am really glad I upgraded. Proofing feels more controlled, especially on longer ferments. The dough stays supported instead of spreading out, and the final loaf has a much nicer shape. It feels like a proper baking tool rather than an accessory, and I reach for it every bake now.
I honestly did not expect a banneton to make this much of a difference, but it did. The weave feels more even and supportive, and my dough does not collapse or lose structure when I flip it out. I also noticed that I am using less flour than before and still getting a clean release. It just makes the whole process feel easier.
I was on the fence about spending more on a banneton, but I am glad I did. The difference is noticeable right away. The dough keeps its structure, releases easily, and the overall bake feels more controlled. It takes a lot of small frustrations out of the process.
This is seriously the one thing I've been missing. I didnt realize how much the loaf depended on the proofing process. Its night and day compared to when I was just using a glass bowl.
I bake once or twice a week and was starting to think my shaping skills were the issue. After switching to this banneton, I realized it was not just me. The dough holds tension better and releases cleanly without tearing. The results are more consistent, and my bread looks closer to what I see from experienced home bakers.
Been using mine for years! Love it. Just bought one for my sister who I finally convinced to get into bakng her own bread and I am beyond excited to give it to her!
Comparing it to other bannetons is no comparison! I have seen a difference in the rise of my dough, and having a bigger boule is amazing. So much that I went back and bought another one. Highly recommend them.
Thanks for coming up on my social media feed!
Saundra
Atlanta, GA
It looks exactly like the ones I have that were one third the price at Walmart The first time using my bread stuck worse than ever. Would not recommend It took almost 3 weeks to come from China Never order off of ads on facebook
Definitely made a difference in my bread. While I am still a struggling new baker it made a difference in the rise!! I was using a cheap brand before this.
No where.can you find country of origin. It’s China! Surprise. The bread bag is not beeswax lined , it’s a separate lining attached to the inside of the bag. Looks like thick plastic.
Haven’t tried the bannetons yet
Feeling duped!
Hasn't arrived after almost 2 months and vendor customer service is not responding to repeated contacts. About to process a chargeback and also > that Shop needs to screen its vendors to ensure they're not fraudulent.