a split tin frozen then thawed out and left for 1 day superb .....save the crust for  carping

Any reasonably fresh medium sliced white will do, the cheaper the better.

No need to over complicate matters.The beauty of bread fishing is its simplicity.

A few slices of white, a little bit of mash and you can catch nearly everything in the river for pennies.

Got to disagree with you here Nigel cheap bread is an absolute nightmare for staying on the hook and will frequently fall off while making long cast. 

my wife has just come back with a village bakery farmhouse premium sliced loaf

fortunately Im not allowed it

ingredients= wheat flour ,water ,salt ,yeast ,soya flour ,vegetable oil ,spirit vinigar,calcium propionate,E472 ,ascorbic acid

the calcium propionate is a preservative

the ascorbic acid is a flour treatment agent

I've always done as Nigel does - cheapest of the cheap, but fresh; nice and rubbery, so you can pinch it with a rubbing/smearing movement and the pinched part welds to itself around the hook.

The fluffy part can then be gently squeezed and released in a jug of water so it sinks quickly.

The disadvantage of this is that  I feel defeated before I start if I can't get really fresh bread (e.g. Sunday at dawn) , so, Cakey, do you find that freezing /thawing a tin loaf makes it stay on well? Does it "Smear" nicely, or go to the texture which holds together even though it's wet and unpinched? And can you defrost it in the microwave with the same results???

I’m with JC on this one Warbies bread. Here’s rouse for you - spay you bread with an atomiser water spray. One squirt either side of each slice before you leave home and store in a plastic bag all the time you’re fishing.

The spray adds a little moisture to the bread and makes it stick like the preverbal to a blanket.

Had it in the river in flood for ¼ hour, retrieved it and squashed blob part is generally on hook.      

When Herm and Sark anglers use bread for Black Bream   do they use the same as for Mullet ?

anyone know ?

Good tip Phil.You could always add a touch of flavouring too I suppose.

Admit it though, the only reason you both use Warburtons is that it's from Lancashire!

Another good use for bread is as a bite indicator.I used a dough bobbin for the first time on Sunday to give some perch a little  slack line on the bite.Worked a treat.

Anyone remember Energen rolls in the eighties.They were some sort of diet bread and when wetted the stuff inside them literally did stay on the hook forever.

RT, never fished for black bream but good old bread certainly works well for the mullet. I tend to use a big disc of punch cut out with a meat punch as the buggers just sip down the soft stuff and leave the firmer stuff around the hook well alone.

Whilst we are on the subject how do you all go about hooking flake?

I take a piece about the size of a 50p lay a size 8 or 6 hook in the centre then fold in half and squeeze like hell around the top of the shank.

Another use I make of the crust from the edge of the slice; is to take a piece about the size of my finger nail, squeeze it flat, then thread it on my hook so that it make a little platform, again size 8 or 6. Then build a little pyramid of cheese paste on top of the little bread platform.

I never get sliced, always whole loaf as fresh as you can, slice off end and then just dig in during the session. You must not get one with too much air content though. Cant for the life of me remember which one to avoid, but there was one......I'm getting old.

Personally I would never use previously frozen fresh bread for trotting, I just found it never had that "squish factor" like a fresh warm loaf from my local baker (yes, we still have one!).