I have used the Lehmann dough for many things. Although the Lehmann dough I use is the Preferment Lehmann dough, my friend Steve (Ev), uses the regular Lehmann dough to make stromboli, calzones, and many other things. He also uses a hydration of about 62%.
I make many things at market from the Lehmann dough. It you donít want your outside to brown too much, you could put your roll on a pan lined with parchment paper and then bake until you think it looks slightly less brown. I use this method to make pizza rolls, garlic knots, pepperoni pizza pinwheels and other items from dough. I usually bake a little less, because I then need to reheat the items in my oven. I also roll the pizza rolls and pizza pinwheels, that are dressed first, then baked on parchment paper on pans.
You also could try baking for less time, because you reheat on the grill.
Best of luck,