Make sure you use a thin mash. About 1:4 (2 qt/lb) is about right, You want to use more than half of your brewing water for mashing and the rest for sparging. This reduces the sparging and will lead to less tannin extraction and a better beer flavor. The thin mash also helps the a-amylase.
An elegant approach is to mash dough in at 145F with about 1.3-1.5 qt/lb, mash for 30-45 min and then infuse boiling hot water to reach 160 F and a mash thickness of 2 qt/lb. Hold the mash there until iodine negative or even for another 45 min.