Bread Baking Workshop
Have you ever wanted to learn the art of home baked bread? Are you a kitchen devotee looking to progress your skills to the next level? If so, join guest chef Andy Tyrrell at The Riverford Field Kitchen to learn how to fill your home with the smell of freshly baked treats.
9.30am - Welcome to The Riverford Field Kitchen
You’ll be welcomed with tea or coffee and some baked goodies. Your host, Andy Tyrrell, will then talk you through the plan for the day.
10am to 12.30pm - Practical workshop
Time to roll your sleeves up and get stuck in. In this practical and hands-on workshop, you will have the chance to learn how to make a variety of breads. From starting off with a staple such as a farmhouse yeasted loaves, you'll then move onto whipping up some sweet treats such as apple & cinnamon Chelsea buns to enjoy on your mid-morning tea break. You'll then progress onto an introduction to the indulgent ciabatta and focaccia, before moving onto to the art of sourdough baking. You'll be guided through each stage of the process from mixing and kneading, to proving and baking. And, as this is the home of organic veg, there will of course be a bit of veggie magic thrown in.
12.30pm to 1.30pm - Lunch
Guests will enjoy a light, seasonal organic lunch ready to set you up for the final afternoon session.
1.30pm to 4pm - Final demo
Sit-back and enjoy your final demo-led session, before packing up all of the home-baked goodies you have made that day. We'll also send you home with a pot of Peggy, our very own sourdough starter culture to continue your sourdough baking at home.
The above description is an indication of the outline for the course. Timings and content will be subject to change depending on final recipes and available ingredients.
2022 dates: Monday 17th January / Monday 14th February / Monday 16th May / Monday 12th September
Time: 9.30am - 4.00pm
Price: £125 per person
About your host
Andy Tyrrell has a life-long passion for baking, and a particular passion for bread and sourdough. Andy cut his teeth working in a patisserie, before climbing the ranks and becoming head chef at River Cottage HQ and the eponymous Lyme Bay Cafe & Bar. More recently, Andy is joint owner and head chef of Soulshine in Bridport.
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