The baking of bread dough is a traditional process which is hugely used all over the world. A lot of energy is involved and the setting of process parameters remains a challenge when new texture is desired. Understanding of bread baking is not easy because of its multiphysic nature. Biochemical reaction are coupled with energy and mass transport together with large deformation. As phenomena cannot be disentangled a lot of baking models have been done so far for better understanding purpose. However few works are developed to show the ability of numerical model to help bakers in their quest for new products. This paper presents the way a 1D numerical model (Matlab, Mathworks, USA) was used to identify which process parameters were to be changed in order to obtain new dough textures and high expansion. Low temperature and vacuum process parameters were then explored in a specially design oven in which dough porosity was tracked in low field MRI (Open, Siemens, Germany). The evolution of local dough porosity was tracked in one low energy transfer conditions and two pressure settings. Increase in oven-rise (30%) and lighter texture than that reached in conventional baking were obtained. The physical phenomena involved in the formation of crumb defaults were discussed as well as the ability of the numerical model to predict oven rise and porosity.