So i went to the store yesterday to pick up bread flour for refreshing my barm. I saw KAF had white whole wheat.  Withoout the specs, I went with the bread flour out of trust.

Then i went to the website and see these things:

Unbleached bread flour: 12.7% protein
Unbleached high gluten flour: 14.2% protein (claims it's the highest in retail)
White whole wheat: 13% protein
For reference, their AP flour is 11.7% protein

I want to bake only with whole wheat and whole grains.  So when I see their white whole wheat as higher than their bread flour, I want to jump on that. Is their something about the white whole wheat that would inhibit dough development? Bread flour contains spring wheat and barley flour.  White whole wheat contains hard white wheat if it matters

thanks