Hot break is by definition the coagulated protein that forms in the boil. Decoction involves boiling so yes you can get hot break in a decoction. Not in a single infusion mash. You might get some denatured protein at 66C, but it isn't called hot break.
That's not completely true. Hot break are all proteins that denature and losing their quaternary or tertiary structures that had sufficient hydrophilic properties that made it soluble. It's a general term for losing solubility due to loss of conformity as heat is applied. Cold break is a general term for the precipitation of proteins as solubility is lost as temperatures go down. Are you really suggesting that proteins only denature at 212F? Why is it then that glucanase denatures at lower temps than protease which denatures at lower temps than amylase?
I've seen this in nearly every batch of beer I've made, and I don't batch sparge. I recirculate my mash with a pump during steps and mashout. If I'm trying for maximum fermentability and don't mashout, then this layer does not form. At ~165F you start to see a light layer forming. At ~170F, you see a more pronounced layer, especially if you mashout longer than 10-15 minutes. From personal experience, I can tell you if you look away for a second and the mash hits 175-180F, then you will get a much thicker layer. You will see the same layer form when you do decoctions. You will also see this layer form if you apply to much heat as you are step mashing. I had the flame turned up too high once and hit ~5F per minute rise and this layer of break material formed during saccharification.
According to Palmer in a recent podcast on BrewStrong, flour grist is 100% gelatinized and in solution about 160-162F, so the flour argument has no legs, sorry. Besides, if it were flour, it should form on the top of a fly sparge grain bed during vorlauf as well.