Crunchier breadcrumbs
You can make very crunchy crumbs using a dehydrator (probably also a very low &lt; 200 degree F oven). I frequently crumble leftover cornbread, then dehydrate, to produce super crunchy cornbread crumbs.  I am sure it would work with any bread.  Using this technique with cake also works nicely to produce a crunchy topping for sweet applications.  BTW 200C (the temp the OP provided) is way too hot. You will brown (then burn) the crumbs rather than dehydrate. Use Less than 200 F or in Celcius, less than 93C