Mexican Breads
Classic Mexican breads through technique: doughs, fermentation, shaping and baking for precise traditional pieces.
Autor de Panes Mexicanos y docente en panadería (Monterrey, México)
Course Content
Course Content
1. Course Presentation
Free
2. Introduction to Mexican Breads
3. Conchas
Free
4. Pan de Muerto
5. Bisquet de Mantequilla (Butter Biscuits)
6. Marranito de Piloncillo
7. Garibaldi
8. Bolillo
9. Telera
Test Your Knowledge
About this Course
Learn to make the most iconic sweet and savory Mexican Breads
Mexican breads form a crucial part of Mexican culture and culinary identity, from daily staples to festive traditions. In this online course, you’ll learn to work with enriched and lean doughs, controlling fermentation, building structure, and correctly shaping and baking each with precision.
Beyond following recipes, the course focuses on understanding the “why” behind every technical decision, enabling you to reproduce consistent results in professional kitchens and artisanal production. If you want to master the technical foundation of Mexican baking, honoring its identity, and to achieve professional results, this course is for you.
By the end of this online course you will be able to:
- Understand the technical fundamentals of traditional Mexican baking
- Produce sweet and savory doughs with control and consistency
- Manage fermentation according to bread type and environment
- Shape and bake classic pieces with a professional finish
- Replicate traditional recipes with your own technical judgment
What's included?
- 2h 25 min of HD video (31 lessons)
- 7 recipes
- Recipe book
- 1 Quiz
- Certificate
- English, Español (VO)
- English, Español, Italiano (BETA), Français (BETA), Português (BETA), Deutsch (BETA)
Course Recipes
Meet your Instructor
Author of Mexican Breads and baking instructor (Monterrey, Mexico)
With a strong track record as an instructor, Irving combines technical rigor with a cultural lens, conveying not just recipes but also professional work standards, process control, and respect for tradition. His teaching approach focuses on understanding the “why” behind every technique.
Understand the composition, hydration, and development of Mexican bread doughs
What you'll learn
You will master traditional shaping techniques, apply toppings and finishes, and learn to control baking temperatures and times. The full fermentation process will be covered, as well as the differences between enriched doughs and lean doughs.
Conchas: Traditional sweet bread with a crunchy vanilla and cocoa topping. You’ll learn the classic shaping and scoring techniques.
Pan de Muerto: Traditional soft crumbed bread, flavored with orange blossom and orange, with a classic sugar finish.
Bisquet de Mantequilla (Butter Biscuits): Tender pastry, rich in butter, with a golden exterior and a delicate center.
Marranito de Piloncillo: A traditional unleavened spiced cookie, with a crisp and chewy texture, sweetened with piloncillo syrup (panela).
Garibaldi: A fluffy sponge cake glazed with apricot jam and sprinkled with white pearls.
Bolillo: A slow fermentation white bread with a crunchy crust, and a light, open crumb. Highly appreciated as an accompaniment for stews.
Telera: A soft, fluffy bread with pronounced scoring. Ideal for making “tortas,” the Mexican sandwich.
In this course, beyond the recipes, you’ll also learn various baking techniques that will be useful on many occasions.
The techniques you will learn are:
- Autolysis
- Cold fermentation
- Controlled fermentation
- How to make crusty bread
- Using steam to form a crust when baking bread
- How to rest bread doughs
- How to fold bread dough
- Manual rolling
- Creaming
- How to make enriched doughs
- How to make lean doughs
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Earn your Certificate
Download your Recipe Book
Frequently Asked Questions
To watch this course, you need to subscribe to Scoolinary. With your membership, you’ll get unlimited access to our entire course catalog. You can subscribe by clicking here.
Yes, you can try a free lesson in each course before subscribing to experience the quality of our content.
All courses are 100% online and in high-quality video format, taught by recognized experts in their field. You can watch them at your own pace from any device and access supplementary materials such as recipes, exercises, and tests.
Yes, if you have a Premium or Team plan, you will receive a certificate upon completing each course. These certificates are backed by Worldchefs and the American Culinary Federation (ACF), prestigious organizations in the culinary world.
You will continue to have access until your subscription period ends.
Scoolinary is the leading online culinary platform for training. We offer a vast catalog of courses in cooking, pastry, mixology, management, and more, taught by renowned chefs and experts. With our flexible methodology, you can learn new techniques and skills and enhance your career from anywhere in the world.
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