I have read that Chris Bianco said that using fresh yeast as opposed to dry is critical.
I was hopeful that the group could come up with some reasons why this could be. It is interesting to me that someone with so much knowledge would come to a conclusion like that unless there was good reason to.
Also, I can find little information regarding the benefits of fresh vs dry yeast *with regard to flavor or crust characteristics. The benefits of fresh vs dry with regard to process are easily understood.