These instructions were copied from a 2013 and a 2016 publication (respectively). I couldn't find anything more recent...
I've been using the "2013" rehydration method since 2008 when I started brewing. Key being: sprinkle onto the water surface and let sit for 15-30 minutes. Mind, no stirring! By that time most of the granules have become wet or the yeast has sank to the bottom. These instructions line up with pitching the dry yeast granules onto the wort directly, by sprinkling them over the surface, without pre-hydration.
I understand that in commercial applications when pitching large quantities of dry yeast (e.g. a one-pound brick), stirring is probably needed from the get-go, which the 2016 instructions suggest.
2013 Rehydration instructions:
Sprinkle the yeast in minimum 10 times its weight of sterile water or wort at 27°C ± 3°C (80°F ± 6°F). Leave to rest 15 to 30 minutes. Gently stir for 30 minutes, and pitch the resultant cream into the fermentation vessel.
Alternatively, pitch the yeast directly in the fermentation vessel providing the temperature of the wort is above 20°C (68°F). Progressively sprinkle the dry yeast into the wort ensuring the yeast covers all the surface of wort available in order to avoid clumps. Leave for 30 minutes, then mix the wort using aeration or by wort addition.
2016 Pitching instructions:
Re-hydrate the dry yeast into yeast cream in a stirred vessel prior to pitching. Sprinkle the dry yeast in 10 times its own weight of sterile water or wort at 27C ± 3C (80F ± 6F). Once the expected weight of dry yeast is reconstituted into cream by this method (this takes about 15 to 30 minutes), maintain a gentle stirring for another 30 minutes. Then pitch the resultant cream into the fermentation vessel.
Alternatively, pitch dry yeast directly in the fermentation vessel providing the temperature of the wort is above 20C (68F). Progressively sprinkle the dry yeast into the wort ensuring the yeast covers all the surface of wort available in order to avoid clumps. Leave for 30 minutes and then mix the wort e.g. using aeration.
Fermentation temperature: Recommended fermentation temperature: 15C – 24C (59-75F).