So I put my first Lehmann (thanks Don for the calculator links, helped me get started) together yesterday, and had been asking some questions over on the noob forum (thanks Norma for your help over there).
I put the dough together last night a 6:30 p.m. and took it out of the fridge today about 2 hours before bake, then had the first one in the oven at about 3:30 p.m.
I used this formula for two 14" pies at .10 thickness.
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).
Today I baked for 6 minutes at 550 on a stone that had been warming about 45 minutes on the second to last shelf.
Overall, I am very happy with the results. Everyone loved the pie. The crust turned out really well, but the exposed portion on the top was just a little whiter than I would have hoped for. I was using all bread flour in shaping, so I think next time I will try semolina.
Sorry if some of this is a repeat from the noob thread, just thought I might get some more exposure for feedback here, and also wanted a thread to be able to update my progress.