When used “correctly” as part of a charcuterie plate and/or along with salty stews and meats, this works.

However, many tend to use this bread like they would any other, and frankly it’s well known for how horrible it tastes.

Bread without salt does not taste good at all, unless you’re a highly partisan Tuscan.

Have you personally tried it? I cook for a relative who can't eat salt for health reasons and I make bread for them too, without salt. It tastes from bland to quite-decent=actually, depending on the amount of wholemeal flours I use. For example, 1/3 each of strong white flour, wholemeal wheat and wholemeal dark rye tastes good and smells divine as it bakes.

I think when people say that saltless bread tastes bad they mean plain white bread.