Tip the flour into the bowl of a stand mixer fitted with a dough hook. Stir through the sugar, yeast, and salt. Gradually pour in the water and oil, on a slow speed. Once combined turn the speed up to medium/high and leave for 10 minutes to knead. Then turn out onto a very lightly floured surface and knead 2-3 times by hand, by this point you should have a smooth elastic dough. Lightly oil a large mixing bowl, put the dough in the bowl, cover with a clean tea towel and leave in a warm place for approx 1 hr or until doubled in size.
Once the dough has risen, turn it onto a lightly floured worktop, weigh it and divide in two. Take your first piece of dough and knead it three-five times. Shape the dough into an oval shape as much as you can leaving the top smooth. Repeat with the second piece of dough. Lightly flour two baking trays lined with baking paper, place the loaves on each one. Cover loosely with lightly oiled cling film and leave for another 45 mins or until doubled in size again.
Crackle Tiger Topping
Preheat the oven to 200 degrees fan.
Whisk all of the topping ingredients in a small bowl until you get a spreadable paste, then rest for 5 mins. If you need to add a splash more water to make the paste a spreadable consistency you can.
Carefully spread the mixture over the loaf with a palette knife or pastry brush, being careful not to tear the dough. Spritz the base of the oven with water just before baking. Place the baking sheet in the centre of the oven and bake for 30-35 mins.
Keep an eye on the bread after 20 mins, it may not need the full time depending on the strength of your oven.
Once cooked it should have a nice deep golden crust and feel light to pick up, leave to cool completely before slicing.