In a large mixing bowl, combine the all-purpose flour, salt, and active dry yeast.
Add the warm water to the dry ingredients and stir with a wooden spoon until a shaggy dough forms. The dough will be sticky and rough.
Cover the bowl tightly with plastic wrap and let the dough rest at room temperature for 4 hours, or until the surface is dotted with bubbles.
After 4 hours, lightly flour a clean work surface and turn the dough out onto it. Fold the dough over on itself once or twice, then shape it into a ball.
Place the dough seam-side down on a piece of parchment paper and cover it with a clean kitchen towel. Let it rise for 30 minutes.
About 30 minutes before baking, preheat your oven to 450°F (230°C). Place a heavy covered pot (such as a Dutch oven) with its lid inside the oven to heat.
Carefully remove the hot pot 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 the bread for an additional 15 minutes, or until the crust is deep golden brown.
Remove the bread from the pot and let it cool completely on a wire rack before slicing.