2 Newbie Questions

1) When I get the bread out of the proofing basket it really flattens out     Could be overproofed or very high hydration.... What's the recipe and method? Sometimes it just flattens out only to bounce up with the oven spring.

2) Oftentimes the bread is a little underdone on the way inside, but burnt on the bottom - how to balance?  More heat around the rest of the loaf while baking, preheat the oven before sliding in the pan or sheet.  Check oven settings to make sure upper and lower heat is on.  Or switch to a shiny pan...  Or turn down the temperature so the inside can bake longer before the bottom crust gets too brown.

Is it possible my dough is just a little too wet overall?  Maybe, recipe?  bake times and temperatures of dough, room and oven  needed to give a better answer.  :)

I too have flat loaves. But then again if you watch the videos with Chad Robertson, his are fairly flat too. Maybe its finding the balance between open crumb and height that suits you. 

If you're not uses to higher hydration recipes, you might not expect the type of moist, gelatinous result they can produce. Are you using a thermometer to determine if your loaves are done? If they reach an internal temp of 200-205 F, they're cooked.

As for the bottom, in addition to Mini's suggestions, you can also try baking on a higher rack, or slightly shielding the bottom by putting something on the rack under where you put your dough (one rack below, not directly underneath). I use an old pizza stone.