The effects of wheat bran type and inclusion level on dough pore structure during fermentation were investigated using X-ray computed tomography (CT). Five dough formulations containing raw or hydrothermally treated bran at different inclusion levels were analyzed after 60 and 120 min of fermentation. Surface porosity, mean pore area and mean pore diameter were quantified. Dough containing 15% raw bran exhibited the highest values of these parameters at 60 min and the second-highest surface porosity and mean pore area at 120 min, whereas 9% hydrothermal bran showed the lowest values for all three parameters at both fermentation times, with a more homogeneous pore structure visually observed. Increasing the hydrothermal bran level to 15% resulted in less favorable pore development, which was partially improved by increasing sugar and improver levels. Overall, hydrothermal treatment improved the pore characteristics of bran-containing dough at an appropriate inclusion level, with 9% hydrothermal bran showing the most favorable structural characteristics among the formulations investigated.