R
Ron Troversial Clay
Guest
I don't know why, but I've been asked on a few occasions recently how to prepare bread for the hook.
First the loaf itself. I never use sliced bread for any kind of fishing. I have also hardly ever used a bread punch in my life. I did once buy some of those oval bread punches that Drennan did, but found them as good as usless.
I use a farmhouse loaf for both flake and crust. For flake, take a piece of a fresh farmhouse loaf and pinch it on the shank of the hook leaving a nice length of un-compressed bread beyond the bend. I much prefer an eyed hook for this. For crust, tear a piece off the loaf, put the point in crumb side first, push it through and then bring the hook point out at the crust side.
When legering this bait you will need to put an adequately sized shot about 1 inch from the hook. The crust pops up in the water.
And now something that anglers don't seem to use these days - bread paste.
It's absolutely deadly for big roach. You need a farmhouse loaf that is about 5 days old. Cut off all the crusts and slice up the bread into 1 inch thick slices. Run each slice under the tap and soak the bread with chlorine free carbon filtered water.
No I don't like the idea of the water tasting of chlorine.
Squeeze out the slice and start kneading. Add another slice and keep going. Soon you will have a lovely smooth white paste which you can keep between some clean cloth, ready for fishing.
Bread is a very cheap fantastic bait. Most of my roach over 2 lbs have come to bread in one form or another.
I guess the only reason you don't see much of it in the mags these days is that it will mean zero name plugging, except perhaps for Warburtons etc.
First the loaf itself. I never use sliced bread for any kind of fishing. I have also hardly ever used a bread punch in my life. I did once buy some of those oval bread punches that Drennan did, but found them as good as usless.
I use a farmhouse loaf for both flake and crust. For flake, take a piece of a fresh farmhouse loaf and pinch it on the shank of the hook leaving a nice length of un-compressed bread beyond the bend. I much prefer an eyed hook for this. For crust, tear a piece off the loaf, put the point in crumb side first, push it through and then bring the hook point out at the crust side.
When legering this bait you will need to put an adequately sized shot about 1 inch from the hook. The crust pops up in the water.
And now something that anglers don't seem to use these days - bread paste.
It's absolutely deadly for big roach. You need a farmhouse loaf that is about 5 days old. Cut off all the crusts and slice up the bread into 1 inch thick slices. Run each slice under the tap and soak the bread with chlorine free carbon filtered water.
No I don't like the idea of the water tasting of chlorine.
Squeeze out the slice and start kneading. Add another slice and keep going. Soon you will have a lovely smooth white paste which you can keep between some clean cloth, ready for fishing.
Bread is a very cheap fantastic bait. Most of my roach over 2 lbs have come to bread in one form or another.
I guess the only reason you don't see much of it in the mags these days is that it will mean zero name plugging, except perhaps for Warburtons etc.
