Why does my bread taste like flour?
Your photos each look like decent early attempts at bread making.  I would encourage you to keep at it.  While I think your process will improve (for example, you probably want to improve gluten development with further kneading or stretch and folds), nothing about your process would impact the flavor to the point of making it "unusual."

I would make two observations.  First, you might want to take the temperature of your bread, at the center, near the end of the bake time.  Just to make sure you are cooking it completely.  It should be 190 - 200 F (88 - 93C).  I usually bake darker.  If I am using a dutch oven, I will remove the top at about the halfway point, leaving the pan and bread in the oven.  I just like the flavor of a darker crust.

Second, the breads that you mention in your comment are typically made with a starter, or are enriched breads.  These breads will have a different (and perhaps more enjoyable to you) flavor profile.  You appear to have some of the basic technique down, maybe you want to experiment with a sourdough starter and a formula that uses a combination of flours, and allows for more flavor development.  It will take more time, but the flavor will be noticeably different. 

By the way, you can always make croutons or breadcrumbs with the loaves you don't enjoy.