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Bread flour is simply higher-protein flour, usually 12 to 14% against all-purpose's 10 to 12%. More protein means more gluten, which means more chew and a better rise. You can substitute, and you can also close most of the gap deliberately.
Best for: Most breads, pizza, rolls
Slightly softer crumb and a little less rise. Perfectly good bread.
Best for: Matching bread flour closely
The genuine fix if you bake often.
Best for: Hearty loaves
Add 1 to 2 tbsp extra water per cup substituted.
Best for: Neapolitan pizza
Finer grind, lower protein. Softer, more tender crust.
Going the other way matters more: using bread flour where a recipe wants all-purpose makes cakes and pastry tough, because the extra gluten is exactly what you do not want in a tender crumb. For bagels and chewy pizza, where the protein is the whole point, the all-purpose version will be noticeably softer, so use the vital wheat gluten trick if you have it.
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Yes, 1:1. The loaf will have a slightly softer crumb and a little less rise, but it will still be good bread. For a closer match, remove 1 teaspoon of flour per cup and add 1 teaspoon of vital wheat gluten.
Protein content. Bread flour is roughly 12 to 14% protein, all-purpose is 10 to 12%. More protein develops more gluten, which gives more chew and better structure for yeasted breads.
You can, but the extra gluten makes them tougher and chewier. For a tender crumb, all-purpose or cake flour is the better choice.
All-purpose flour is the closest match, at 1:1. Most breads, pizza, rolls. Slightly softer crumb and a little less rise. Perfectly good bread.
All-purpose flour (1:1) if you want the closest result, or All-purpose + vital wheat gluten (Per cup AP, remove 1 tsp and add 1 tsp vital wheat gluten) for matching bread flour closely. Which one is right depends on what the bread flour was doing in the dish.
Related guides: Wheat Flour · Cake Flour · Self-Rising Flour · All guides