IMO no difference except possibly minor appearance variation. If you're baking a cake then it could possibly make a difference. Bread, rolls, etc., I very much doubt it.
I haven't used bleached AP flour for years. It's a point of principle with me. I want a definite reason why I should use a more processed food vs. a less processed food, and I'll always buy the least processed food that gets the job done.
IMO part of the reason that bleached flour may be preferred by some is that it looks nicer in it's raw form. I scoff that.