In a large mixing bowl, combine the 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 dough forms.
Cover the bowl tightly with plastic wrap or a clean kitchen towel and let it rest at room temperature for 12 to 18 hours, until the surface is dotted with bubbles and the dough has doubled in size.
Lightly flour a clean work surface and turn the dough out onto it. Fold the dough over on itself once or twice to shape it into a rough ball.
Place the dough seam side down on a large piece of parchment paper and cover it with a clean kitchen towel. Let it rise for 1 to 2 hours, until it has nearly doubled in size.
About 30 minutes before baking, place a heavy covered pot (such as a Dutch oven) in the oven and preheat to 450°F (230°C).
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 for an additional 15 minutes, until the bread is golden brown and crusty.
Remove the bread from the pot and let it cool on a wire rack for at least 1 hour before slicing.