Agree totally. The only use I have for crystal malts these days would be American Pale Ales and American IPAs. Even British beers I will brew with adjuncts such as Lyle's syrup or an occasional CaraRed in Irish ales. Virtually everything else, especially German lagers (and also Kolsch and Alt) as well as all other Continental lagers receive only traditional base malts with lesser amounts of Munich or Vienna malts.
Occasionally I might play with times and temperatures for Alpha and Beta amylase rests, depending on whether I wish to enhance fermentability or body, still doughing in @ 60C and mashing out @ 76C. I seldom do single infusion mashes since my equipment does all the hard work for me. Likewise I avoid the complexity of detoction mashes since my beers present sufficient maltiness as is. If I feel the need for greater maltiness, I use the standard "cheat" of a small addition of melanoidin malt to the grist bill, sacrificing authenticity for convenience.
But my "every-day, go-to" mash profile is the modified Hoch-Kurz step mash I mentioned earlier. Overall it gives me reliable and repeatedly consistent results for both fermentability and mouthfeel. It must be working since my last competition entry (non-BJCP sanctioned, but judged by a panel of professional brewers) won a Blue Ribbon for Czech Lager and took overall Best of Show. Also winning Blue in the same comp were my Helles Maibock and Vienna lager, none of which were detoction mashes. Were any of them equal to the Paulaner or Weihenstephaner export beers in my beer fridge? Of course not, but they are more than adequate stand-ins for everyday enjoyment!