I asked my son, who is a test baker, if he would give me a recipe for bread that was especially suitable for fishing, ie, what to add for a more rubbery crust, what would make it better able to stay on the hook, and to last longer, etc. This is what he came up with.


A shop-bought crusty loaf like this one is okay, but not as good as a custom baked one for fishing

The very basics of making a loaf of bread involves using the following ingredients:

  1. Strong white flour (min protein level 12%)
  2. Salt (between 1.5 – 2%)
  3. Yeast ( 3-5%)
  4. Cold water (58-65%)
The resulting dough then needs to be rested and then proved (under a damp tea-towel) in a warm place, an airing cupboard for example, for about an hour. Then baked in a tin, or just a greased baking tray for around 30 mins at 220

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