In a large mixing bowl, combine the all-purpose flour, active dry yeast, and salt. Whisk briefly to distribute ingredients evenly.

Add the room temperature water to the dry ingredients. Using a sturdy spatula or wooden spoon, mix until a shaggy, sticky dough forms and all the flour is incorporated. Do not overmix; a few lumps are fine.

Cover the bowl tightly with plastic wrap or a clean kitchen towel. Let the dough rise at room temperature (ideally 68-72°F / 20-22°C) for a minimum of 12 hours, and up to 18 hours. The dough should be bubbly, significantly increased in volume, and have a strong, yeasty aroma.

Once the dough has risen, lightly flour a clean work surface. Gently scrape the dough out of the bowl onto the floured surface. Fold the dough over on itself a few times to create a somewhat round shape, dusting with a little more flour if too sticky. Avoid deflating it too much.

Place the shaped dough onto a large piece of parchment paper (about 12x12 inches). Cover loosely with plastic wrap or a kitchen towel and let it rest for 30 minutes while you preheat the oven.

Place your Dutch oven (with the lid on) in the cold oven. Preheat the oven to 450°F (232°C). Allow the Dutch oven to preheat for at least 30 minutes after the oven reaches temperature to ensure it's piping hot.

Carefully remove the hot Dutch oven from the oven. Using the parchment paper as a sling, gently lower the dough into the hot Dutch oven. Replace the lid.

Bake covered for 30 minutes. After 30 minutes, remove the lid and continue baking for another 15-20 minutes, or until the crust is deeply golden brown and sounds hollow when tapped.

Carefully remove the bread from the Dutch oven using the parchment paper handles. Transfer the loaf to a wire cooling rack and let it cool completely for at least 1-2 hours before slicing. This is crucial for the internal structure and flavor.