In a large mixing bowl, combine the all-purpose flour, salt, and fast acting yeast.
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 the dough rest at room temperature for 1 hour and 30 minutes. The dough will rise and become bubbly.
After the dough has risen, generously flour a clean work surface and carefully turn the dough out onto it.
With floured hands, gently shape the dough into a round loaf by folding the edges toward the center, then flip it seam side down.
Place a large piece of parchment paper on a baking sheet and transfer the shaped dough onto the parchment paper.
Cover the dough loosely with a kitchen towel and let it rest for 20 minutes while you preheat the oven.
Place a 5 to 6-quart Dutch oven (with lid) in the oven and preheat to 450°F (232°C) for at least 30 minutes.
Carefully remove the hot Dutch oven from the oven. Using the parchment paper, lift the dough and place it into the Dutch oven.
Cover with the lid and bake for 30 minutes.
Remove the lid and bake for an additional 10 minutes to develop a golden, crispy crust.
Remove the bread from the Dutch oven and transfer to a wire rack to cool completely before slicing.