Not sure where to put this (which forum), so I took my best guess.
When using the Lehmann Dough calculator, if there is a "0" in front of the hydration section, the recipe seems to recalculate into something else.
Set to dough weight to 9.5
Set hydration to 70. Review recipe.
Set hydration to 070, review recipe again. The hydration calculates out to 55.99% instead.
Noticed this issue after I made two batches of dough yesterday (90 doughs) only to realize that the dough was too dry... on the plus side, it makes great bagels! =)