I bake bread regularly. Usually I make whole-wheat bread, often with some rye flour mixed in. I can get a nice tender, fairly light bread, but I have never, ever been able to get any "spring" from the loaf when I put it in the oven.
I wait until the bread is risen to the point where if I poke it gently with my finger, it dents and doesn't fill back in right away. I really don't think it's over-risen at this point!
Today I read someone's comment on a different thread that they slash the top of their bread for a good oven spring, and I tried that on today's bread. Well, I don't know if my knife wasn't sharp enough or what (sharpest knife I have), but when I checked on the bread in the oven, it had actually collapsed a little bit around the slash. No oven spring. I was also out of gluten today, so maybe my bread had a little less structure than normal because of that, so maybe that's why?
Could my dough be too wet? I've found that a fairly highly hydrated dough helps me make a lighter textured whole-wheat bread. But maybe that's why I don't get a good oven spring?