Bread and Baking

Internet Shaquille approaches bread and baking with a practical philosophy that emphasizes technique, quality ingredients, and understanding the science behind the process. From complex bagel-making to simple two-ingredient pumpkin bread, his recipes span the spectrum of effort and sophistication while maintaining accessibility for home bakers.

Bagel Making

The art of bagel-making represents one of the more challenging bread projects, requiring both time and physical effort. Shaquille emphasizes that authentic bagels demand high-protein bread flour, specifically recommending King Arthur brand for its superior protein content (An Introduction to Bagel-Making, 0:56). The protein translates directly to gluten development, which creates the characteristic chewy texture that distinguishes real bagels from inferior substitutes.

The process requires intensive hand-kneading, as most home stand mixers cannot handle the dense, high-protein dough effectively. The kneading technique involves folding, rotating, and repeating until the dough becomes tough and the baker's forearms burn, then continuing for ten more minutes (An Introduction to Bagel-Making, 1:53). This extended kneading develops the gluten structure essential for proper texture.

Shaping and Proofing

After the initial rise, the dough is portioned into 65-gram chunks. Shaquille demonstrates a specific shaping technique using an "okay sign" with the non-dominant hand, tightening it into what he colorfully describes as a "finger sphincter" to push the dough through and create perfect spheres (An Introduction to Bagel-Making, 2:44).

The holes are formed by pinching through the center and spreading with index fingers until the opening is twice the desired final size, accounting for the dough's springiness (An Introduction to Bagel-Making, 3:14). For convenience, the shaped bagels can proof overnight in the refrigerator, allowing the prep work to be done Saturday night for fresh Sunday morning bagels (An Introduction to Bagel-Making, 3:40).

Boiling and Baking

Like pretzels, bagels require boiling before baking in a solution of water with specific ingredients that enhance flavor and texture. Each bagel gets 60 seconds per side in the boiling water (An Introduction to Bagel-Making, 4:06). The final bake takes just 15 minutes at 450°F, with a mid-bake rotation for even browning (An Introduction to Bagel-Making, 4:23).

Biscuits with Beef Fat

Traditional biscuit-making typically relies on cold butter, but Shaquille presents an innovative technique using beef tallow that eliminates the need for pastry blenders or frozen grating (How to Make Biscuits With Beef Fat, 0:30). The technique works with any saturated fat, including lard, schmaltz, or coconut oil.

The Cold Fat Technique

The key innovation involves drizzling warm, melted beef tallow into ice-cold buttermilk while stirring. This causes the fat to re-solidify into small beads suspended in the liquid, achieving the same result as traditional butter-cutting methods without specialized tools (How to Make Biscuits With Beef Fat, 1:06).

Temperature control remains critical throughout the process. The dough must stay cold until baking to prevent the fat from melting into the flour prematurely, which would result in tough biscuits rather than flaky ones (How to Make Biscuits With Beef Fat, 1:40). Strategic refrigerator breaks during preparation help maintain proper temperature.

Shaping and Baking

The rolled dough can be cut into squares or rounds, each with advantages and drawbacks. Squares reduce waste but may puff unevenly if edges aren't trimmed, while rounds provide uniform results but require careful cutting to avoid sealing edges (How to Make Biscuits With Beef Fat, 2:27).

For optimal rise, the biscuits go from freezer-cold directly into a 450°F convection oven, taking about 15 minutes with an 8-minute rotation (How to Make Biscuits With Beef Fat, 3:21). An egg wash ensures proper browning, and the high fat content prevents the biscuits from drying out even when well-browned.

Simple Breads and Quick Options

Pumpkin Bread

Shaquille offers a spectrum of pumpkin bread options, from ultra-simple to sophisticated. The easiest version requires only two ingredients: a box of spice cake mix and a 15-ounce can of pure pumpkin, mixed together and baked at 350°F for about 35 minutes (Easier, Tastier, Prettier - Pumpkin Bread, 0:13). This version happens to be vegan since it contains no eggs.

More complex versions involve proper technique like the two-bowl method (wet and dry ingredients mixed separately) to prevent overmixing and gluten overdevelopment (Easier, Tastier, Prettier - Pumpkin Bread, 0:55). Premium ingredients like freshly grated ginger and nutmeg, extra virgin olive oil, and candied pumpkin seed toppings elevate both flavor and appearance.

For the prettiest presentation, specialty Nordic Ware loaf pans with intricate designs can transform basic batter into impressive-looking loaves. These require generous application of non-stick spray, as any sticking ruins the decorative effect (Easier, Tastier, Prettier - Pumpkin Bread, 2:02).

Granola

Granola represents the intersection of simplicity and customization. The basic principle involves mixing oats, nuts, fruits, seeds, and spices with sweetener before baking—essentially muesli that's been sweetened and toasted (DIY Granola Is Easier Than You Think, 0:04).

A key technique comes from Food52's pistachio tahini granola, which uses tahini paste to replace both seeds and added oil. This creates a tighter, stickier texture that bakes in just 20 minutes compared to traditional 45-minute recipes (DIY Granola Is Easier Than You Think, 0:44). The technique works with any thick nut or seed paste.

For cluster-lovers, specific techniques help prevent crumbling: using honey instead of maple syrup or agave, allowing complete cooling before storage, and adding a frothed egg white for extra binding power (DIY Granola Is Easier Than You Think, 3:48).

Bread Machine Applications

Beyond bread, bread machines excel at making fruit syrups and jams through their dedicated jam setting. The process involves mashing fruit (fresh or frozen), adding sugar and lemon juice, then letting the machine cook, mix, and reduce the mixture for about two hours (My Bread Machine Makes Jam & Matcha, 0:15).

The resulting jam has a runny texture unless pectin is added, but this creates opportunities for creative applications. Straining the finished product separates chunky fruit solids perfect for topping yogurt from liquid syrup ideal for flavoring drinks (My Bread Machine Makes Jam & Matcha, 0:34). The same results can be achieved on the stovetop with frequent stirring and gentle simmering for 30 minutes (My Bread Machine Makes Jam & Matcha, 2:05).

Galettes

Galettes offer an approachable entry point to pastry-making, described as flat, freeform pies that embrace imperfection as a feature rather than a flaw (Easier, Tastier, Prettier - Galettes, 0:00). The rustic appearance masks the technique's forgiving nature—asymmetry is expected and even desired.

Sweet and Savory Applications

Sweet galettes work well with berries mixed with cornstarch, lemon juice, and sugar, while savory versions might feature ricotta, heirloom tomatoes, and fresh herbs (Easier, Tastier, Prettier - Galettes, 0:31). The key lies in leaving proper borders for folding and baking on the lower oven rack to ensure the bottom crust cooks through (Easier, Tastier, Prettier - Galettes, 1:59).

Lessons from Failure

Even failed attempts provide valuable lessons. When salt is forgotten in bread dough, the yeast rises too quickly and the loaf collapses under its own weight (The Worst Bread Is The Best Lesson, 0:01). Rather than waste the effort and ingredients, such failures can be repurposed into seasoned breadcrumbs, demonstrating the importance of adaptability in cooking.

This philosophy extends beyond mere salvage operations to represent good cooking practice: combining sound home economics, a repertoire of basic recipes, and creativity to respond to specific circumstances rather than blindly following instructions (The Worst Bread Is The Best Lesson, 0:41).

Desserts and Sweet Treats

Banana Pudding

Traditional banana pudding deliberately embraces processed ingredients rather than fighting them. Shaquille argues that banana pudding exists as a processed food icon, making homemade pudding as misguided as DIY Oreos (Good Banana Pudding Comes From a Box, 0:17). The classic formula layers vanilla instant pudding (not banana-flavored), sliced fresh bananas, Nilla wafers, and Cool Whip.

For those seeking elevation, Magnolia Bakery's version still relies on instant pudding mix but hydrates it with sweetened condensed milk and water instead of regular milk, then folds in fresh whipped cream (Good Banana Pudding Comes From a Box, 1:27). This creates more work for essentially the same flavor profile, primarily benefiting those who prefer fresh whipped cream over Cool Whip.

For vegan adaptations, instant pudding requires double the mix when using non-dairy milk, as alt-milks lack the thickening proteins found in dairy (Good Banana Pudding Comes From a Box, 2:47).

Rösti as Versatile Base

While technically a potato dish, rösti functions as a versatile brunch foundation that can support both sweet and savory applications. The technique involves julienning potatoes for better weaving than standard grating, then cooking in a well-oiled pan until crispy on both sides (Rösti - The Most Versatile Brunch Food, 0:34). The result serves as a base for everything from smoked salmon and poached eggs to sweet preparations.

Through these varied approaches to bread and baking, Shaquille demonstrates that success comes from understanding fundamental techniques while remaining flexible about ingredients and methods. Whether pursuing the perfect bagel or embracing the convenience of box mixes, the key lies in matching the effort to the occasion and desired outcome.