There are varieties of ways to get there. Gordon, on his El Hefe, pulled the decoction at mash-in temp, ramped up to 150, then returned the decoction to get to 158. That's only 8 degrees, and he hit the dextrin half of conversion, not the maltose half, but it's still better than just a mashout decoction.
I'm still experimenting, but usually I infuse from acid to protein, decoct to maltose, decoct again to dextrin, then direct heat to mashout. By adding HLT water to the decoction kettle to prevent scorching, my mash gets thinner each time I return the decoctions, so that direct heating to mashout is not a problem, and it saves a little time. But it all still takes a long time, no doubt about that.