I'm getting a pale crust on my bread, why isn't it browing properly?
This is most likely due to an over risen or over proofed dough. If you leave the dough to rise without folding it, you'll over rise the dough. This will lead to tan crust, poor rise, fine crumb, slack oven spring, etc. It's acutally better to take the dough a little young and depend on the oven spring to do the rest.

My bread keeps burning on the bottom. I'm using a baking stone so why is this happening?
There could be two reasons for this and both are probably working together to create the problem. The first most obvious answer is the oven temp is too high. You should make sure your oven is accurate by using a thermometer. Once you know what temp your bread is actually baking at it makes it easier to make sure your not baking too high. Try pre-heating to 500 then reducing to 450 for the actual baking. The second cause is that your stone is too low in the oven. Move the baking stone up a shelf and try again. The first instinct is to place the stone on the oven floor, but this is too low. It's not unheard of to have the stone as high as the middle rack.