The behavior of wheat flour dough after the addition of dietary fibres is hardly mastered during the French breadmaking process, which negatively affects bread texture. The objective of this study is to understand the changes in rheological properties of dough enriched with fibres, in the various process operations. Different formulations were studied by changing the content (0, 5, 10%) and size of wheat bran (1 mm, 100 μm). The specific mechanical energy developped during mixing was measured to assess its influence on the dough rheological properties. The elongational viscosity and strain hardening index of non-yeasted dough were also measured by Lubricated Squeezing Flow. The kinetics of porosity and stability during dough fermentation were monitored by camera and images analysis. The main results show that mixing significantly affects the ability of the dough at different stages of the process and can help to reduce the density of bread. The incorporation of fibres leads to an increase in elongational viscosity by a factor of 2, which can be compensated by adding gluten. This result confirms that the addition of fibers weakens the gluten network, promotes the loss of stability of the dough fermentation, and therefore leads to lower volume and less crunchy bread. These results open perspectives to use rheological properties in order to better understand the impact of fibres on the structure of the dough and, from a practical point of view, to design a French baguette enriched in dietary fibres.