As informed my bread was 3-4 days old for a reason then bake it in oven for 15 minutes on 120 degrees remove it & simply crush it roughly using our hands as small as possible further pop them in a blender jar in batches & blend it until it’s nice crumbled texture remove it on a open big tray spread it gradually blend all of it let it cool down to room temperature in air this helps remove its sogginess.

Our perfectly fine breadcrumbs are ready which can be stored in ziplock bags & freeze it for up to 2-3 months fresh make sure you lock it well..!
For less time we can refrigerate as well maybe around a month it will be good..!