Final answer:
While the question asks which methods involve the use of pre-ferments, none of the options provided are explicitly related to pre-ferments. Pre-ferments are common in lean dough methods to enhance bread quality without adding fat, and they include examples like poolish and biga.
Step-by-step explanation:
The question asks about mixing methods that involve the use of pre-ferments. Mixing methods that involve the use of pre-ferments are typically used in bread making to enhance the flavor, texture, and strength of the dough. The correct answer to the question is none of the listed methods specifically point out the use of pre-ferments. However, pre-ferments are often associated with lean dough methods, as they add flavor without additional fat, which is characteristic of lean doughs. Pre-ferments might include poolish, biga, and sponge, which are allowed to ferment before being added to the final dough mix.
The direct dough method does not involve pre-ferments; it's a process where all ingredients are mixed at once. The rich dough method refers to doughs with a higher fat content and doesn't necessarily imply the use of a pre-ferment. Mixing with a wooden spoon is a tool-based method rather than a process that defines the use of ingredients or pre-ferments.