Bread-Bakers v107.n010.8

I'm in charge of providing Communion bread for my church.  I've baked 
sourdough, purchased French baguettes, Italian, Hawaiian and many 
other breads.  We do "intinction" (also called "rip and dip"), so the 
bread has to hold up to the grape juice.  Every type of bread I have 
tried either disappears in the juice or leaves a LOT of crumbs on the 
floor of the sanctuary.  It's gotten to be almost a joke.  A few 
months ago I made sourdough.  It turned out to be very tough to 
tear.  When the pastor handed me the loaf so I could pull off a 
piece, she said "May God give you strength!"  It was all I could do 
to not burst out laughing.  So, what kind of breads do you 
suggest?  (We don't insist that it be unleavened.)  Or, how can I get 
my sourdough to not be so chewy?

Pat Hawn
home baker and webmaster of www.ccuvab.org
Virginia Beach, VA