Making Bread Crumbs: When bread is hard enough to kill

We've all gone through this. You buy a beautiful long baguette with the best intentions of using it. You leave it in it's store packaging on the counter over night and the next day it feels like a red wood trunk.

You've got stale!

Your first instinct is to go, "Mother @#$%!" and throw it out. STOP! Calm down. Have some dip. This can be fixed.