SC - Bread Crumb Thickening

[Hupman, Laurie]

I recently tried the chicken and pear stew from "Ein Buch von Guter Spise,"
which calls for bread crumbs as a thickener.  On the first day, the broth
was thick, but still soupy.  After a day or two, it was quite thick, almost
the consistency of gravy.  Does it always take more than a day for the
breadcrumbs to break down and be absorbed into the liquid?  Should I be
using drier or moister breadcrumbs to cause the reaction to happen faster?
Should I use more and chance the leftovers having the consistency of
concrete?

Rose :)