I have been mostly a dry yeast user for years, unless I can get exactly what I want from a liquid at the LHBS or a very special or unique batch. So I have used 34/70 a lot. I don't like to compare dry to their liquid examples because they are different. WYeast Bohemian is an incredible liquid lager yeast and 34/70 is a great dry Lager yeast. I do think 34/70 shares some of the same characteristics. My suggestion is to use 2 packs per 5-6 gals, rehydrate and pitch and ferment cold ~50*. There is debate on the need for oxygen, I personally feel re-hydration will do better for you than oxygen for a dry yeast. There are claims that neither is needed for dry yeast, but a little of both wont hurt either.
On side note, I also really like S-189 and use that more for German styles. Oktoberfest, Helles, Bock especially. I have used Lellamand Diamond Lager but I need more experimentation with that one. I think it falls closer to something in between 34/70 and S-189.