Mash Bread

[Stephen Scaysbrook]

Should I take the crusts of the bread before I add the water to make mash or just leave them on. I ask because the crust floats and I'm thinking of it taking the fish off down stream with it.

 

[Mark Swaby]

What are you fishing for?,if its roach liquidize the bread and sieve it until all fine ,crusts and all and add bran to make it throw further and break up on contact.If its chub you can always cut the crusts off and liquidize the crusts only.But usually i just mash the lot and if its really wet and mushed up, when you squeeze it together it usually all sinks.

 

[David Hall]

You can also add some Milk powder.

 

[Anthony Pearson]

Here's a link to an excellent article from one of our finest:

Bread

 

[Andy Bell]

It really depends on what you are trying to achieve, if you are roach fishing then remove the crusts from a Med sliced white loaf before liquidising, and run the bread through a pinkie riddle after processing.
If you use fresh bread you will not need to add anything to make it bind enough to throw about 12mtr.
if the water is running, then the best additive is "Sablon" packaged by Sensas, it is white silver sand and will give a LOT of weight to your bread.
An atomiser is also a good investment to keep your crumb damp, to which you can add any flavour you like...my preference is for a sweet flavour like caramel....nice smell too.
Prepare the hookbait (punched bread) by steaming a slice each side for a few seconds, then roll it flat, cut the slice in half, and bag it, if you are good then a half slice will last about an hour, unless you are bagging!

If its chub you are persuing then take an older loaf, put it into a bucket, and add water, manually mash it about until it is all broken up, I like to keep it quite wet, then you can make quite large balls of the damp mash, the crusts prepared this way will sink nicely with the rest of the bread making an enticing cloud...

Follow this with a BIG lump of bread and wait.....

 

[Roger Carswell]

Mashed bread for use on rivers should be really well soaked so that crusts sink. For chub fishing I find that oats are a good additive as they provide lots of small particles that waft down the swim to attract fish from well downstream.

 

[Neil Smart]

All I do is soak a few slices in the landng net when setting up and then knead into balls crust and all, no need to be worry about anything, just keep it simple, anything too uniform will alert the fish, the future is very much sloppy mash.

 

[Stephen Scaysbrook]

Thanks for the input on this chaps.I made my self a bucket of mash fished crust on the hook and had four nice chub.
Thanks again.

 

[David Gauntlett]

All I do is soak a few slices in the landng net when setting up and then knead into balls crust and all, no need to be worry about anything, just keep it simple, anything too uniform will alert the fish, the future is very much sloppy mash.

I used to make my mash in exactly the same way Neil, caught some glorious roach using that method...though that was more years ago than I care to remember

Cheers, Dave.