when and when not to punch

Of course it depends on the formula, but I find that doughs that require a long bulk ferment occasionally require a good ole degassing halfway through (ie: if it doubles or whatever before it has fermented long enough) , but after that initial punch I handle the dough as lightly as possible, and of course after shaping and during proofing never punch em down and even rough handling should be avoided.

And as fer the lack of oven spring I see the signs pointing to overproofing as mild underproofing will facilitate spring to the point of tearing. unless yer second ferment was like 5 minutes, then severe underproofing could be the culprit