In Commodity Fact Sheet page (check in fas.usda.gov)
The minimum protein level for bread flour is 11.3%

In theartisan.net, their preferred flour is an unbleached all-purpose
flour, ranging in protein content from 9.8 - 11% for making Italian
bread.

Using AP flour in bread-machine baking is fine. But if you want to mix
with whole wheat flour or rye flour, it's better to use bread flour or
add a little vital wheat gluten into your AP flour.

You can check the label when buying flour in the supermarket.

I wish you enjoy baking.