grain mashing

[EscarpmentDew]

The all bran recipe thread has really turned me towards grain mashing and I've got to ask a question. As a stepping stone from this tried and true but simple recipe onto bigger and possibly better (but more involved) recipes, wouldn't it be an idea to work at converting the starches into fermentable sugars? If I buy raw barley, for example, I might be able to convert quite a bit of the start to sugars with a good sacharisation rest and proper temperature control. What do you think and/or suggest anyone? I am guessing I would need to actually introduce enzymes to get this done with any success, and then after a period bring the mash to a full boil if I wanted that full flavour profile, or not if I wanted it to ferment dry.