It can be instructional to look up the manufacturers recommended rehydrating practices. For example, these are the instructions for rehydrating
Fermentis SafAle US-05:
"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."
And these are the instructions for rehydrating
Nottingham:
"Sprinkle the yeast on the surface of 10 times its weight of clean, sterilized (boiled) water at 3035°C. Do not use wort, or distilled or reverse osmosis water, as loss in viability will result. DO NOT STIR. Leave undisturbed for 15 minutes, then stir to suspend yeast completely, and leave it for 5 more
minutes at 3035°C. Then adjust temperature to that of the wort and inoculate without delay."
There aren't many differences, but there are some, including temperature range and whether to stir or not during the first 15-30 minutes.