In a large mixing bowl, combine the all-purpose flour, active dry yeast, and salt.
Add the warm water to the dry ingredients and stir with a wooden spoon or spatula until a shaggy, sticky dough forms and all flour is incorporated.
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 doubled in size.
After the dough has risen, generously flour a clean work surface and your hands.
Turn the dough out onto the floured surface and fold it 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 baking sheet or in a Dutch oven.
Transfer the dough ball onto the parchment paper, cover it loosely with a kitchen towel, and let it rest for 30 minutes.
While the dough rests, preheat your oven to 450°F (230°C). If using a Dutch oven, place it inside the oven to preheat as well.
After the 30-minute rest, carefully remove the hot Dutch oven from the oven (if using).
Using the parchment paper, lift the dough and place it into the Dutch oven or onto the baking sheet.
Cover with the lid (if using Dutch oven) or a large oven-safe bowl, and bake for 30 minutes.
Remove the lid or cover and bake for an additional 15 minutes, or until the bread is golden brown and crusty.
Remove the bread from the oven and transfer it to a wire rack to cool completely before slicing.