In a large mixing bowl, combine the all-purpose flour, active dry yeast, and salt. Stir to evenly distribute the yeast and salt throughout the flour.
Add the warm water to the dry ingredients and stir with a wooden spoon or spatula until a shaggy, sticky dough forms and no dry flour remains.
Cover the bowl tightly with plastic wrap or a clean kitchen towel and let the dough rest at room temperature for 4 to 5 hours, or until the surface is dotted with bubbles and the dough has risen and expanded.
After the dough has risen, generously flour a work surface and turn the dough out onto it. With floured hands, fold the dough over on itself once or twice to shape it into a rough ball. Do not knead.
Place a large piece of parchment paper on a kitchen towel and dust it with flour. Transfer the dough seam side down onto the parchment paper. Cover the dough loosely with another kitchen towel and let it rest for 30 minutes.
About 30 minutes before the dough finishes its second rise, place a heavy Dutch oven or oven-safe pot with a lid in the oven and preheat to 450°F.
Carefully remove the hot Dutch oven from the oven. Using the parchment paper, lift the dough and place it into the pot. Cover with the lid and bake for 30 minutes.
Remove the lid and bake for an additional 15 minutes, or until the bread is deep golden brown and crusty.
Remove the bread from the pot and transfer it to a wire rack to cool completely before slicing.