My method's not on that list, so FWIW, this is it.
I ferment in a plastic jerrycan from no-chill and have around 15L wort in a 23L jerrycan, so headspace. When it's cool I squirt pure O2 into the headspace after pitching and shake like it owes me money. After 18 - 24 hours fermentation I do the same again following the guidance in "Yeast" which is that this is the period at which oxygen is most beneficial for the synthesis of sterols. This practice also aligns with the principles of the shaken not stirred starter in that the availability of oxygen to wort is maximised in the oxygen rich foam from shaking.
As others have said, this may not be necessary, but my fermentations are always healthy and never any off flavours from fermenting.