My bread cuts doesn't expand the way I like I can't seem to get that final rise in the oven. I would expect and prefer the cuts to show a more prominent rise. 

This bread is 
- 310g water
- 501g bread flour (13%protein)
- 12g salt
- 20 grams fresh yeast. 

Cold water and other ingredients. Machine pounding it for 14 minutes. 
First proofing 1h50 minutes. Second proofing 45 minutes. Kitchen temp is about 24C, 76F.

I brushed it with oil before second proofing, covered it in clingfilm. It is dry here at wintertime.  

The actual bread was quite nice. 

The odd picture is just to acknowledge that most frying pans seems to be coders.
To encourage oven spring, you want to have a steamy environment in your oven for the first 5-10 minutes of the baking period.  This will delay the setting of the crust, allowing better expansion.

For more details, see:


How to build steam in the oven for getting an oven spring?
How can I create steam in a normal oven to promote bread oven spring?


Good slashing can also help, allowing the dough to expand where it has not formed a tight net of gluten strands holding the loaf closely together.  You can see some examples of the effect of different slash patterns at:

What effect do different slash patterns have on bread oven spring?

See also:
* Why doesn&#39;t my bread rise in the oven? (Not first rise)