Fermentis conducted a yeast class a couple months ago at my local HBS. It was an extensive presentation on their research, and dispelled some of the things I've come to supposedly know over the years about brewing and yeast. One of them is, there's no reason to rehydrate with their dry yeasts. That issue has been beaten to death here. Secondly, Fermentis says there is no reason to oxygenate wort with their yeasts, because their dried yeast has the nutrients that it needs. I don't have a copy of the presentation, but from their web site:
Effect of oxygen
WHEN USING ADY THERE IS NO SPECIFIC REQUIREMENT OF AIR OR OXYGEN DURING THE WORT COOLING AND TRANSFER TO THE FERMENTER. Indeed, the ADY is rich enough in sterols (lipids) and minerals for its own multiplication process.
To put this to the test, we brewed a second batch of the Tank 7 clone recipe from the AHA database. We direct pitched dry Belle Saison yeast (not even a Fermentis yeast, but Lallemand says the exact same thing about their yeast...no oxygenation necessary), with no oxygenation. Our OG was 1.076. FG was 1.003. Flavor is great.