3 replies to this topic

[ian mckay]

when i use floating crust i have a problem of keeping my bread on the hook for a long time, it either comes off when i cast out or a few seconds after it hits the water,what size pieces of bread should i use and what size hook, any tips would be useful

[dizidave]

Well im no expert but i do like fishing floaters. Heres how i use bread.

the first way, is when im using a big peice! I take a slice of bread (square) and roughly tear it in half (can leave it whole if teh carp are big), tear of the crusts(if you wish), then lay the line on the flat bread at one end (leaving about an inch of line sticking out with your hook on). Then roll the bread round the line to make a sausage, lightly squeeze the edge so that it semi-sticks in a sausage shape, then i use 2 half hitchs(i think thats the correct term) at either end of the sausage, then lob it out. it looks massive, but beleive me, those carp have no problem wolfing it down.

The other, slightly less gross method is to get a slice of bread, cut a square peice out with scissors (about 1.5 inch square), on one side, leave the crust(i prefer the white bit), then thread the hook through the bread twice and hook into the crust, this stops it flying off.

There ya go.

[The Diamond Geezer]

quote:

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Originally posted by dizidave:
Well im no expert but i do like fishing floaters. Heres how i use bread.

the first way, is when im using a big peice! I take a slice of bread (square) and roughly tear it in half (can leave it whole if teh carp are big), tear of the crusts(if you wish), then lay the line on the flat bread at one end (leaving about an inch of line sticking out with your hook on). Then roll the bread round the line to make a sausage, lightly squeeze the edge so that it semi-sticks in a sausage shape, then i use 2 half hitchs(i think thats the correct term) at either end of the sausage, then lob it out. it looks massive, but beleive me, those carp have no problem wolfing it down.

The other, slightly less gross method is to get a slice of bread, cut a square peice out with scissors (about 1.5 inch square), on one side, leave the crust(i prefer the white bit), then thread the hook through the bread twice and hook into the crust, this stops it flying off.

There ya go.

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Modesty, Dave .. you obviously know what you're about when it comes to floating crust. It's a top technique in my book.

quote:

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Originally posted by dizidave:
The other, slightly less gross method is to get a slice of bread, cut a square peice out with scissors (about 1.5 inch square), on one side, leave the crust(i prefer the white bit), then thread the hook through the bread twice and hook into the crust, this stops it flying off.

There ya go.

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I'm with you Dave on this one ... that's what I do. BTW, have you ever tried using bait-bands with crust?

Either way the crust eventually gets soggy and flies-off the hook .. but it's no prob to stick on another bit

DG

[Lid]

Another good tip is to use sandwich loaf bread and leave it in sealed bag for a few days. This causes the crust to become rubbery and stay on the hook much better.