Thanks Norma for your help.
I guess I can't say I used the Lehmann exactly, I tweaked the process and ended up adding a pinch more water but I have the actual measurements.
I don't have a scale that goes out to 10ths of grams, so I rounded the best I could. I ended up with:
550g KA Bread Flour
6g Vegtable Oil
I did 300g Water and 300g Flour in a 20 minute autolyse.
I then activated the yeast in the remaining water and the sugar for 10 minutes (sorry couldn't get a water temp as thermometer was in last night's dinner).
I then added the water/yeast/sugar combo into the autolyse portion, and mixed in the remaining flour, salt and oil.
I kneaded for 6 minutes on a Kitchen Aid stand mixer on 2, then another 2 minutes on 4.
I then hand kneaded for 45 seconds and split the dough into balls and put them in the fridge. (sorry don't have a final dough temp).
That was at about 6:30 p.m. last night. This morning the dough has entirely filled the container, I believe it is still usable, but whenever I see pictures of Lehmann doughs, it always seems like they are in nice neat little rounds, whereas I just have a pyrex full of dough.