Where are the author notes about the bread crumbs?

Hi Kim—they're in the headnote of the recipe! Pasting here: "For the bread crumbs, choose a rustic French style bread, like a country loaf with medium-sized crumb that’s in between dense and holey. Peel the outside crust, tear into small (1- to 2-inch pieces) and pulse, in batches, in a food processor until evenly sized."

Hope this helps!