A two dimensional model of bread baking was developed including , for the first time, the dependence of dough viscosityon both temperature and moisture content, the carbon dioxide dissolved from liquid water together with gas generati onfrom yeast at the beginning of baking and the shrinkage due to dough drying. Particular attention was paid to experi-mental validation of both overall and local variables such as local temperature, overall mass loss, and local moisturecontent, overall CO2released into the oven, and overall deformation and local expansion or shrinkage. Sensitivity stud-ies on generation of carbon dioxide, gravity, and shrinkage are presented to discuss their influences on bread geometry,porosity (reflecting the alveolar structure) and gas pressure.