The effects of the dough consistency (DC; 300–700 BU), temperature of mixing (16–32 °C) and temperature along fermentation (15–35 °C) on the wheat bread dough performance during mixing, proofing, cooking and cooling have been studied through a central composite experimental design. Farinograph responses revealed the significant role of DC (α < 0.001) and mixing temperature (MT) (α < 0.001) on wheat bread dough elasticity. Fermentation responses obtained from the rheofermentometer showed that the DC induces a significant positive linear effect on dough development, whereas gas development was mainly governed by the fermentation temperature. The wheat bread dough behaviour subjected to a dual mechanical shear stress and temperature constraint showed that DC had a significant linear and positive effect on the starch gelatinisation and gelling process. Therefore, breadmaking is highly governed for DC, namely dough hydration, which has a direct consequence on the mixing, fermenting, cooking and cooling performance of the wheat bread dough.