No, they’re not. You can use both all-purpose flour and bread flour to bake with, though. The difference is actually their gluten content. Bread flour has more protein and will therefore yield more gluten compared to all-purpose flour.
Going back to our answer to the previous question, keep in mind that gluten plays a part in making foods chewier. If you’re using it to make coated, fried foods, it will give you a chewy exterior.