For decades, ciabatta rolls have served as an excellent accent to salads, stews and main courses and have been more commonly been used for sandwiches and Paninis more recently. An airy bread first developed in Italy, this simple bread has become a favorite for many foodies around the world. Whether you are a novice baker who enjoys cooking for your family, or you run a professional bakery in your local neighborhood these artisan ciabatta rolls are becoming a versatile classic that can be served at nearly every meal.
Putting the Art in Artisan
The skill of bread making goes back thousands of years. The term artisan means that it is skillfully made by a craftsman, not mass produced in a factory in large quantities for distribution. Artisanal food, especially those which are falling under the term “farm to table” have become sough after goods in many regions of the United States and many families and small businesses have begun making modest incomes but developing their trade in making different varieties of ciabatta. By changing the herbs added, the basic components take on extraordinary flavors which make each baker unique in their production.
For the Family or as a Business
Artisanal foods tend to be a controversial issue because they are not regulated by a third-party agency for their purity of ingredients. You can purchase them at local food and farm markets, and they do not have to adhere to most federal health regulations. Of course, if you are baking for just your family, you can be as creative as you want and even spring some joy on your neighbors by packaging an extra loaf or two as a gift. To start a small business, there are health mandates that will need to be passed for you to be able to share your ciabatta with restaurants and other entities on a larger scale.
The Perfect Compliment
The great thing about ciabatta rolls is that they are extremely versatile. Unlike other breads and rolls, they can be served at breakfast as a toast, lunch as sandwich bread and at dinner as a side. It can be served alone or with condiments, toasted or not. Ciabatta tends to harden quickly after a day or two, so one of the major things to keep in mind is to eat it quickly or to preserve it correctly in order to retain its moisture and softness and to prevent mold.
Artisanal foods are making a comeback and more individuals are seeking them out in order to avoid synthetic additives and preservatives that are pumped in by manufactured products. Ciabatta and other baked goods are a great example of how a skilled baker can take a passion and transform it into a passive income, or a way to tie a family together through the bonds of delicious food. Regardless of the reason for either making or eating ciabatta, and even though it has only been a part of the world scene for just a few decades, it is quickly becoming a centerpiece to many common meals in both families and restaurants around the globe.