I have countless types of flour, and I won't even try to remember them all for here! As for the bread flour, I used to use more of it, partly for some of the white breads I would make, mostly for dinners, but also to make rye breads with - since they have more gluten, more rye can be used, with the same rise. I use a lot more WW flour now -
I actually get 5 lbs of WW flour from lidl for less than bread flour is selling for anywhere, at least around here. I refuse to pay these prices I see now for bread flour. That ww I get at lidl is actually a relatively high protein ww, making it sort of a ww bread flour! I also add some gluten to many of the rye breads I make, which makes it, along with the hi protein ww flour, as if it had been made with bread flour - yet, it's it's whole grain.
That "fine crumb" you refer to can be changed in a couple of ways, if you are looking for the more open crumb. One, is a higher hydration, and another is the handling the dough, trying to avoid "punching it down" so much, thus keeping most of those large air bubbles in the dough, while shaping. And bread flour can actually help with that, given the higher gluten content.
And that so called "artisan bread flour" is a little different, and actually has a better flavor (a little less is removed from the the flour, and side by side, it is slightly darker than bread or AP). It is not quite as high protein as regular bread flour, which is noticeable when handling it, but it has more gluten than AP flour.
I have never used pastry flour for making cookies, or even pastry. And for cake flour I just make my own, by putting 2 tb of cornstarch or tapioca starch in a measuring cup, and the remainder with AP flour, then sifting it together.