For a refrigerated dough, cool water is normally better, to avoid over-fermentation. If using ADY, use just enough warm water to hydrate the yeast.
If you look at the ingredients list on the refined flour bag, it will probably show enrichment with several vitamins and iron. They are required, by regulation, to make up for refining losses. However, the folic acid is actually well above the natural whole wheat level.
The nutrition data on the bag is not very accurate, partly because of rounding. If you go to the King Arthur website, you will find more detailed information. It shows that whole wheat has somewhat fewer calories.