My preferred process:
1. Very high pitching rate. 1.5 million cells per mL per °P at minimum, often more than that
2. Have yeast around, chill wort to, and pitch at 48F.
3. Set fermentation to 50F
4. When about 50% done free rise to 55F.
5. When 75% done, free rise to 67F.
6. When 90% done, cap with spunding valve set to 15 PSI.
7. Hold at 67F until the beer clears a force diacetyl test, *never* an arbitrary time like "three days". Depending on what generation of yeast, it can take more or less time.
8. After it clears diacetyl, drop 4F per day down to 32F.
9. Meanwhile when it hits 51F, I drop the yeast (using a conical, but I wouldn't actually rack to a secondary, so if you don't have a conical I'd just leave it on the yeast)
10. After three days at 32F, fine it (biofine, gelatine, whatever).
11. Package after an additional 4 days (or drop the cone again).
Important that all the crashing happens under pressure. If your primary fermenter can't handle pressure and racking to a keg isn't an option (which I'm assuming is the case based on your intent to bottle), the above advice to bottle at the end of d-rest and then chill the bottles down when carbonated and lager in the bottles is what I would do.
I also take gravity readings every single day until I cap/spund it. And then force diacetyl tests daily once it hits its temp.
I'm generally ~4 week turnaround, grain to glass, on lagers.