In a large mixing bowl, combine the flour, active dry yeast, and salt. Stir to mix evenly.
Add the warm water to the dry ingredients and stir with a wooden spoon or spatula until a sticky, shaggy dough forms.
Cover the bowl tightly with plastic wrap or a clean kitchen towel and let the dough rise at room temperature for 3 to 4 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 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 kitchen towel and dust it with cornmeal or flour. Transfer the dough seam-side down onto the parchment paper. Cover with another kitchen towel and let it rest for 30 minutes.
About 30 minutes before baking, place a heavy Dutch oven or oven-safe pot with a lid into the oven and preheat to 450°F (230°C).
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.
After 30 minutes, remove the lid 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. Let it cool completely before slicing.