I'll be honest, I have a tendency to glaze over when I start reading technical stuff. I'm a science guy, but my college chemistry was 40 years ago (and I can't remember what I had for dinner last night). I am a software engineer for a day job and I don't really want to have to think too hard for my hobbies (aka I'm mentally lazy when I'm not at work).
So, I try to understand concepts without getting wrapped up in the details...this for both water chemistry and mashing.
In general, I have a few mash profiles I use:
Max Fermentability (for stuff like brut IPA's and other dry styles): start at 140 for 20 minutes, ramp to 158 for 40 mins, then mash out.
Good Fermentability (I use this to lower FG on beers like imperial IPA's so that they don't get too cloying): mash at 148
Moderate Fermentability (I use this for lower gravity IPAs and pale ales to get a richer feel): mash at 152
Max dextrins (I like imperial stouts that drink like motor oil): mash at 158
Those profiles get me the variety of fermentability I need for most styles. I have not messed with step mashes that include stuff like protein rests etc.