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Thread: Wet bread

  1. #1
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    Default Wet bread

    Yesterday I caught 40% or so of my fish on bread punch. I am quite happy using this on the float and must learn to be more attentive and ready to strike quickly at the first float movement because there won't be another as the bread will have gone.

    I also tried wet bread following a video from some guy from Angling Times. I duly soaked the crusts in water and then put them between the sheets of a newspaper. I then found a use for the weights in the garage which my son asked me to look after whilst he moved to Dubai for a while! That was 7 years ago

    I placed several 3 or 4 kilo disks on top of the paper and left it for at least 8 hours. When I removed it from the paper it looked just like it did on the DVD! It tore easily and remained damp and seemed to go on the hook easily enough. The problem was it came off the hook equally easily no matter how gently I cast in. I inserted the hook(a14) as instructed then twisted it 90 degrees and even squeezed it on the shank. It came off on at least 9 out of 10 casts. What was I doing wrong and is it worth perservering with? I remain sceptical about bread because you never really know if it is still on the hook!

  2. #2
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    Default Re: Wet bread

    personally I've never tried wet bread - I use fresh slices and squeeze a piece on to the hook - this will stay on for a couple of casts
    PaSC British by birth, English by the grace of God
    I got the devil in my blood,Telling' me what to do
    (And I'm all ears), Britain's premier bread angler

  3. #3
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    Default Re: Wet bread

    There is an article on here by the late Keith Spear on this method of fishing I don't know if the link will work if not google Keith Spear wet bread. anything by Keith is well worth reading.





    http://www.fishingmagic.com/forums/g...read-a-go.html

    Sorry link doesn't work maybe someone can sort it please.
    •The crow may be caged, but its thoughts are in the cornfield

  4. #4
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    Default Re: Wet bread

    I read the article and very interesting it was too. My preparation was virtually the same but I suspect he had far more skill than me

    I will keep trying bread as it is so cheap and potentially so versatile. One loaf gives you plenty of liquidised bread, wet bread for the crusts, a couple of slices for the punch and the rest for your favourite butties! One cannot say the same for maggots and pellets

  5. #5
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    Default Re: Wet bread

    I recommend to all and sundry reading "my way with bread", by Keith Speers. In this he explains the full traditional preparation of wet bread, and quite a bit else besides. Confidence that bread is on your hook is crucial to persisting with bread fishing, or at least was for me. Usually it is on hook right up until you reel in and it's belief and trust that you need rather than squeezing it on harder. Many would suggest if it stays on the hook when you reel in it's too hard to get a bite. I go along with that mostly and try to 'hang' flake on the hook more than press it on.
    I been using punch a lot lately for roach on the whip. I rarely do more than take a slice from the bag and punch away. Microwave or kettle steaming both make it stickier and can be helpful. Likewise rolling pins, but I want my hookbait soft ideally. Even without preparation I get small punch to stay on for 2/3 casts. Occasionally it's possible to unhook a roach and recast with the same bait for the next one. It's gotta be fresh tho.
    It's a short life, enjoy every fin

  6. #6
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    Default Re: Wet bread

    If I remember rightly Keith Speer left his wet bread under the presses fo 3 weeks before use...

  7. #7
    binka Guest

    Default Re: Wet bread

    Persevere with it Mike, it's worth it in the end.

    I think wet bread became very popular with a lot of the Thames anglers many years ago which suggests to me that they would be laying their rigs in as opposed to casting, which would cure a lot of the problem of it coming off the hook.

    Having said that I used it last week with a light bomb and occasionally I compressed it really firmly and it made no difference in that I still caught with it, probably because the core was still soft and light due to it being pre-soaked, unlike hard pinched flake.

    I've never really been able to decide why it often works better than flake, the only conclusion I can come to is that it seems softer to the fish and attractive in very cold conditions due to its digestability.

    Probably wrong though

  8. #8
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    Default Re: Wet bread

    I think it may just have been the wrong sort of bread, the type that is crumbly from the word go. You need the sort that tears into ribbons rather than shattering into bits. Good stuff, basically; Hovis White, Warburtons or, if you're rich, challah.

  9. #9
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    Default Re: Wet bread

    Cheers Steve; I plan to!. I will try a piece under the presses for a couple of weeks and report back!

    Just done it! If it turns out like floor tile I will blame you Simon!!!!!
    Last edited by mikench; 06-01-2017 at 11:08.

  10. #10
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    Default Re: Wet bread

    Bread

    The bread Keith uses for wet bread is called challah pronounced holla . Most bakers only sell it on Friday's .
    Last edited by peter crabtree; 06-01-2017 at 11:27.

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