Discovered why my breads were "No-Taste"

I have discovered why my breads were bland - I WASN'T BAKING THEM! That sounds silly, but I am a newbie and my understanding was - put it in the hot oven, bake for X minutes and then take out. WRONG NEWBIE BREATH! (LOL! I miss Johnny Carson.)

The idea I was missing was that I am baking a cake - that requires two parts:

1. bake at required temperature for the crust to form, and
2. bake at second required temperature FOR THE INSIDE OF THE BREAD!

So now my breads have turned out better tasting - not astounding amazing phenomenal - as when a professional does it - but better.

Onward through the fog.