To reduce energy consumption, the optimization of oven operating conditions requires a thorough understanding of the influence of heat input on the baking kinetics. The objective of this study is to simulate the hydrothermal behaviour and the deformation of bread dough during the baking stage. The complete baking process is simulated in a 2-dimensional model including conductive transfer with hearth, steam injection and convective and radiative heat transfer. In this article, the simulations are realized with the use of experimental boundary conditions (infrared flux, air temperature and vapour pressure, hearth and wall temperature). The numerical evolutions of different variables are compared to measured data: temperature (product and hearth), mass loss, local moisture content, total volume and gas pressure in the dough. A sensitivity analysis is performed to understand the impact of carbon dioxide generation and heat transfer on the process. Finally, the simulated energy required during baking is evaluated, observing direct conduction with the hearth, and the impact of the transfer of convective and radiative heat.