Great question, I never thought to clarify the kind of yeast I use. I will revise that here and note it in future recipes.

For this recipe I use an instant dry. Incidentally, I had a long conversation with several master bakers on this very topic at SFBI and the consensus was that there is absolutely no difference in flavor, aroma, rise or fermentation rate when using instant dry or fresh (assuming you did a proper conversion – 40% instant dry to 100% fresh).