I slowly figured out that drying is the key to texture of the bread crumbs. If the bread is even a little moist, it won’t break down fully. You can dry the bread to the edge of toasting, or you can toast it a little to add a carmelized flavor. Here are some crumbs that were made from bread that hadn’t yet started to toast. I sliced the loaf into thin slices, then popped it into the oven and checked it every few minutes. Now I am set for a couple of months in the bread crumb department.