I found that with longer mash times at sub 147F temps, my lagers (BoPils, Helles, etc...) were just too dry and a bit watery (very low final gravities). I upped the temperature to 150F+ to start and cut off the mash at 90 minutes max, sometimes only 60-75 minutes, and they had much better body and the dryness was reduced substantially.
I have the Horst Dornbusch book on Helles, as well as the History of German Brewing, but I think some of his information is based on malts from a while back - these newer malts don't seem to need a protein rest IMHO. Even so, he wrote the book and his position is not irrelevant to the discussion. Again, try it and see what works for you. I have found that short mashes have been pretty sufficient from a flavor and attenuation perspective. I have given up on decoction as a pretty much "time and effort not worth the result" decision, unless I have a lot of extra time and want to experiment - like in the middle of winter....