Tear away the crust from a loaf and pull the crumb apart in long strips from top to bottom. Begin by tearing the loaf into halves, then into quarters, then into eighths, if you would have the strips uniform in size. Dry and color as you would the whole loaf.

Fresh rolls are nice, stripped of crust and browned lightly until crisp throughout. The bread must be fresh. It will keep for days after it is "pulled."