I did a shootout tonight with two lehmann dough batches. Unfortunately I am out of all trumps for now, but I have my general mills full strength which is the bread flour equivalent of all trumps. There is no question about it, the general mills flour destroyed the KASL when we did our taste tests. Both batches were mixed with identical processing, spent four days in the fridge, and cooked for about two minutes. The only difference is that the KASL batch was 65%hydration and the full strength was 64%. Both batches of dough felt like they were hydrated the exact same amount with those numbers which made sense since the General mills flour had less protein.
The KASL was much chewier and the full strength reminded me a lot of Caputo, but with a little less flavor. The General Mills dough was fluffy and soft inside, but crispy on the outside, while the KASL required more work to chew and was more uniform throughout. There was no distinct crispy layer, then soft layer and I really missed it. The other good news is that while the full strength flour produces results that are very similar to a caputo textured pie, it is much more forgiving and would be better for beginners. It also performs equally well at high temps and low temps (unlike caputo).
Next shootout, general mills full strength vs. king arthur bread flour.