Christmas Baking with Andy Tyrrell
Monday, 14 Dec 2020
10:00am – 4:00pm
Ever wanted to expand your baking repertoire to include some more fancy bakes? In our full day Christmas Baking class with Andy Tyrrell you’ll get to make your own Christmas bakes, such as Stollen, Brioche and Boxing Day Focaccia.
Andy will guide you through the art of baking festive Stollen, Brioche and Focaccia for Boxing Day. A great way to spend a day, surrounded by dough and the aroma of Christmas!
- Brioche – an orange and cranberry enriched loaf with a rich and tender crumb
- Stollen – a delicious fruit bread made with brandy soaked raisins and homemade marzipan
- Christmas focaccia – focaccia for your left over Christmas roast – studded with ham hock, roast potatoes, stuffing and chistmas herbs, this is an all time favourite in our houses.
You’ll learn the essential bread making techniques including enriching, kneading, proving and shaping, how to shape bread into ‘free form’ loaves and shape bread for cooking in tins and how to make homemade marzipan, amongst other skills!
About Andy Tyrrell
Andy, from the south west of England, has always been into baking breads and pastries, having started his career in a patisserie and worked his way up to Head Chef status over seven years at the famous River Cottage in Dorset, until he left to pursue his own endeavours last year.
Since then he has taught the art of bread and pastry making at Riverford in Devon, is a regular chef at the famous Borough Market and teaches at cooking schools and events all around the country. He recently set up a pop-up restaurant in Lyme.
Andy’s passion is (obviously!) Sourdough – the original bread, pre-dating yeast as a leavening agent by thousands of years. It was the bread of the Gold Rush in the USA and has remained the official bread of San Francisco, with Sourdough Sam being the mascot of the San Francisco 49ers!
Event LocationThe Limpsfield Cookery School
The Old Printworks, High Street,
Limpsfield, Surrey, RH8 0DR