Single-infusion mash is the most common homebrew mash method: one calculated strike-water addition brings the whole mash to a single target temperature, held there for the entire rest (typically 45-90 minutes) with no further temperature steps.
Why it works for most modern brewing without a step mash
Modern well-modified base malt already carries enough enzyme activity to fully convert its own starch at one rest temperature, which is exactly why step mashing and protein rests — genuinely necessary on older, under-modified malt — became optional refinements rather than requirements for most homebrew recipes. Picking the right single temperature (see mashing for how that choice shapes fermentability) does almost all of the real recipe-design work a mash schedule needs to do.
Getting the strike water temperature right is the whole game
Because there's only one temperature to hit, calculating strike water temperature correctly — accounting for grain weight, grain starting temperature, and mash thickness — matters more here than in a step-mash schedule with room to correct at a later stage; run your own numbers through the strike water calculator rather than guessing, since a mash that comes in even a few degrees off target can shift the finished beer's attenuation noticeably. There's no second temperature step later in the process to quietly correct an early miss.