Got a food grinder attachment for my KA, so I decided to try some pies with the homemade sausage, peppers & onions. My dough recipe is as follows:
Flour: 38.69 g | 1.36 oz | 0.09 lbs
Water: 38.69 g | 1.36 oz | 0.09 lbs
Yeast (I use instant dry yeast) .125 of a tsp (1/8)
Allow to ferment for 12-13 hours.
Rest of dough formulation:
When making the dough, I added the biga to the bowl of my mixer, and added the remaining ingredients:
Flour: 348.2 g | 12.28 oz | 0.77 lbs
Water: 208.92 g | 7.37 oz | 0.46 lbs
Salt: 6 g | 0.21 oz | 0.01 lbs | 1.25 tsp | 0.42 tbsp
yeast: 1/8 TSP
Preferment: 77.38 g | 2.73 oz | 0.17 lbs
Mixing with the paddle attachment until it was all incorporated. I then switched to the dough hook and kneaded for another 7-10 minutes.
After kneading I let the dough rest for 20 minutes, then rolled into a ball, portioned, re-rolled the portions and put in oiled containers in the fridge for my usual 2 days before making pizza.
My sausage was made using Alton Brown's recipe minus the parsley, and I didn't stuff it in casings. It was my first ever attempt at homemade sausage, and it seemed to come out pretty well:http://www.foodnetwork.com/recipes/alton-brown/italian-sausage-recipe/index.html