Zin Sliced Bread with Smoked Salmon, Cream Cheese, Lime and Capers

INGREDIENTS

For the Zin sliced bread

• 1,000 gr. Zin Petromilou
• 500 gr. Rekor Friganias flour
• 30 gr. salt
• 45 gr. yeast
• 90 gr. colored margarine
• 150 gr. sour dough
• 900 gr. water

For the sour dough

• 1.000 gr. Extra Zimoto flour
• 100 gr. vinegar
• 400 gr. water
• 3 gr. yeast

For the filling

• cream cheese and lime spread
• finely-chopped capers or grated gherkins
• smoked salmon slices

For the spread

• 3 tbsp cream cheese
• 1 tbsp mayonnaise
• zest and juice of 1 lime
• ½ level tsp of icing sugar
• 1 tsp finely-chopped fresh dill (optional)
• pepper and salt to taste (a pinch of each)
  Mixture lasts 3 days

INSTRUCTIONS

For the sour dough

1. Mix on 1st speed for 10 minutes and then place in a closed container and set aside outside the fridge
2. Use at least 24 hours later

For Zin sliced bread

1. Mix all the ingredients together for 3 minutes on the 1st speed and for about 5 - 7 minutes on the 2nd speed
2. Immediately cut 1,200 gr dough for 600 gr sliced bread baking tin.
3. Ferment for about 50 - 60 minutes (before dough reaches the rim of the baking tin)
4. Cover with lid and bake with steam at 210°C for at least 50 minutes
5. Once it has been baked and has cooled down well, cut in the sliced bread machine

For the filling

1. Spread the aromatic cream cheese on both slices of bread (not more than 40 gr.)
2. Then sprinkle with the finely-chopped capers or the grated gherkins
3. Add the smoked salmon and season with a little pepper
4. Close and cover the sandwich in plastic wrap (if a triangular plastic pocket exists, cut triangularly and store in pocket)