Andy Tyrrell

The Bread Day

  • Recommended


    Includes personal feedback and tuition. More

  • $75

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

Course Description

Baking is an art and a science. One extra spoonful of flour or teaspoon of bicarbonate of soda and you could turn your luscious loaf into a right sticky mess.

Get ready for non-stop learning, and through practising all the time, Andy will show you some classic techniques aimed at adding sophistication to your bread making skills and a selection of delicious bakes with which to impress your friends and family. Throughout the course, Andy will be teaching you how to make some truly special breads, and you’ll practise them all as you study along with us at home

Over the course of the day, Andy will be covering how to make a classic Country Farmhouse Loaf, a European bread (for example Ciabatta, Foccacia or Baguettes).

Get ready to nestle in for this course, and you’ll have the smell of freshly cooked farmhouse loaves wafting through your home as you cook along with Andy and your class online. Remember help is on hand from Andy and the team if anyone gets a bit stuck.

Course outline

  • An Introduction to Breadmaking

    A little bit about the art and science behind breadmaking, Andy will take you through the course principles, and using demonstration you will begin to understand the art and science needed to make the perfect loaf. You’ll be nurtured through each of the bread making steps and pick up some great tips, such as the benefits of poolish and how to shape loaves to give them the best appearance once they leave your oven.

  • Farmhouse loaves

    Time to roll your sleeves up and get stuck in. In this lesson you’ll cover how to make the traditional farmhouse loaf using methods established over centuries and which continue to be a staple here at the River Cottage Farmhouse.

  • Real Pizza

    There's pizza and there's pizza.' Once you've had a go at this easy dough and baked your first proper pizza, you'll never look back.

  • Soda Bread

    We frequently turn to soda bread when the bread bin is bare. If there is nothing for lunch or to serve with soup for supper, it's a quick and simple answer - and sustaining, too. This classic lesson lends itself to endless tweaking and variation. Slot it into your repertoire and you'll never regret it. We look forward to seeing your own variations on this one too.

Choose how you want to learn

  • The Expert option


    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
  • 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

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)