1. I doubt any reduction (if any) during fermentation is material. Alcohol is more calorically dense than starch or sugar, and the weight of CO2 that is given off is trivial.
2. I'm guessing you're not eating the raw dough. Virtually all of the alcohol is cooked off, but so is much of the water, so by weight, the baked product is more calorically dense than the dough.