Andy Tyrrell

Next Level Bread & Baking

  • Recommended

    $220

    Includes personal feedback and tuition. More

  • $75

    Learn in an online classroom with no more than 20 classmates. More

Course Description

Baker, chef and River Cottage bread expert Andy Tyrrell teaches you how to bake bread, brioche, and focaccia.

Bread is one of the most popular courses at River Cottage, and this extended, online version guides you through every stage of the baking process, giving you the knowledge and confidence to bake professional-level bread at home.

You’ll learn how to make many different styles of yeast breads including the famous River Cottage Farmhouse Loaf, as well as enriched doughs for sweeter bakes.

Andy also covers international breads like baguettes, through which you’ll learn how to fold and shape the perfect long loaf. You’ll gain skills to master wetter, olive oil-enriched doughs like ciabatta and focaccia, as well as sweet, buttery treats like brioche, doughnuts, cinnamon buns and a fruity spiced tea loaf.

Andy doesn’t just teach you the recipes, he will also help you understand the science of bread making, how flour works, which flours to use and how they magically transform with the aid of yeast, water, temperature and time.

This course will equip you with the skills to become an intuitive baker which will guide you to breadmaking perfection and endless moments of baking joy for years to come.

You'll learn:

  • which flour to use for different types of bread
  • how to make 'slow rise' loaves and bread
  • kneading techniques
  • dough proving
  • enriched loaves including brioche
  • Italian style bread including focaccia and ciabatta

The course includes:

  • 4 on-demand video lessons - presented by Andy Tyrrell and River Cottage
  • lifetime access to the videos, notes and interactive class
  • flexible classes - join and learn when and where you like
  • downloadable lesson notes
  • practical bread baking assignments and recipes (with tutor feedback available)
  • access on your mobile, PC, Mac or laptop
  • small interactive online classroom - chat online to students from around the world and share your creative ideas

Time to complete the bread making course:

Every student is different but in general we think the whole course will take around 14 hours 50 minutes to complete including:

  • Video lessons: 2 hours 50 minutes in total
  • Course notes: 30 minutes per lesson
  • Your gut health recipe assignments: at least 2 hours per lesson
  • Interactive classroom time: 15 minutes per lesson
  • Tutor feedback review (Expert level): 15 minutes per lesson

You'll need:

Your lesson notes will include the full details of the ingredients you'll need, but you will be baking bread, so you'll need standard kitchen equipment.

Ready to get started?

Just add the course to your basket above - choose the 'Expert' option for personal feedback from Andy on your bread baking assignments.

If you know someone who'd love this course then give it as a gift - just tick "This is a gift" at the checkout.

Any questions? Contact us by clicking on the orange speech symbol - we'd love to hear from you.

Course outline

  • Understanding flour and making a farmhouse loaf

    In the first lesson, Andy will teach you all about flour and how to be instinctive with breadmaking.

    You’ll learn about ratios of water to flour, fresh versus fast action yeast, and baker’s percentages before learning how to make a classic staple at River Cottage: our famous Farmhouse Loaf.

  • Slow it down for more flavour

    This lesson dives into the popular subject of ‘slow rise’ loaves which are on the edge of sourdough and brilliant entry-level breads for those wanting to move into pre-fermentation.

    Andy will show you how to prove loaves over an extended amount of time as well as guiding you through the different stages of folding and shaping to give you loaves with the perfect rise.

    You'll make the Rustic Farmhouse Loaf and half baguettes with a pre-ferment.

  • Focaccia & Ciabatta

    Master these two classic Italian breads with one brilliantly versatile dough.

    Andy will show you how to incorporate olive oil into this bake and how to make both a light, airy focaccia and beautiful slipper shaped, crispy, chewy open textured Italian ciabatta. Both are joyous to make and an even a greater treat to eat.

  • Finishing with something sweet

    Enriched loaves are made by adding butter and eggs to a classic dough to give it a more cake-like texture and a luxurious richness famous in French baking.

    Andy will share his secrets for perfecting butter-rich brioche and then he’ll show you how to transform this dough into light and pillowy doughnuts and swirls of cinnamon buns.

    You’ll also get the secret recipe and step-by-step instruction to make a River Cottage favourite: our Spiced Fruit Loaf with tea-soaked fruit.

Choose how you want to learn

  • The Expert option

    Recommended

    Develop your learning further with marked assignments and personal tuition from Andy Tyrrell

    • Start course whenever you like
    • 4 weeks tutor access for personalised assignment feedback & coaching
    • 4 assignments marked by Andy Tyrrell
    • Certificate of completion
    • Online classroom with up to 20 classmates
    • 4 lessons with expert videos & notes
    • Group chat & direct message with tutor & classmates
    • Lifetime access to videos, notes & classroom
    Learn more
    $220
  • The Peer option

    Discover the benefits of group learning in an online interactive classroom of no more than 20 people. Get the most from shared knowledge and community study

    • Start course whenever you like
    • Practise what you learn with your peers
    • Online classroom with up to 20 classmates
    • 4 lessons with expert videos & notes
    • 4 course assignments
    • Group chat & direct message classmates
    • Lifetime access to videos, notes & classroom
    Learn more
    $75

New
Buy this course for a business or group

You can now buy this course through your business or organisation for individuals and groups up to 20

Food & Drink classroom - how it works

  • Start anytime

    Watch video tutorials led by expert tutors

    Watch video tutorials led by expert tutors
  • Test yourself

    Practice what you learn with inspiring assignments

    Practice what you learn with inspiring assignments
  • Personal tuition

    Get assignment feedback from expert tutors

    Get assignment feedback from expert tutors
  • Share ideas

    Collaborate and chat directly to classmates

    Collaborate and chat directly to classmates

Meet Andy Tyrrell

Andy Tyrrell - Food & Drink
Andy has a lifelong love of baking and has over time developed a particular passion for bread and sourdough. Andy began his career in London at a time when the farm to fork movement was just gaining momentum. As a young Head Chef he was inspired by the quality, flavour and variety that could be found when you started to build relationships with local producers and put a face to the food you buy. It’s a philosophy that has served him well and led him happily to River Cottage HQ in 2012 where he worked his way up to Head Chef. Leading a wide range of courses, teaching apprentice chefs and baking many loaves along the way.

Andy is committed to seasonal eating and cooking and now teaches courses around the country and online, whilst keeping locals well fed at his popular supper clubs.

His ability to combine technical knowledge and skill with good humour and achievable recipes has inspired countless people over the years to change their life through food. “It gives me the greatest pleasure to hear that someone is still making that recipe you taught them years ago or has built on it and is now teaching others”

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Awards & Accreditations

  • Good Web Guide
  • Red Herring Winner
  • Royal Horticultural Society
  • Education Investor Awards 2021 - Finalist
  • CPD Accredited (provider 50276)