In a large mixing bowl, combine 3 cups of all-purpose flour, 1/4 teaspoon of instant yeast, and 1 1/4 teaspoons of salt. Stir to mix evenly.
Pour 1 1/2 cups of warm water into the dry ingredients and stir with a wooden spoon or spatula until a shaggy dough forms and all flour is incorporated.
Cover the bowl tightly with plastic wrap or a clean kitchen towel and let the dough rise at room temperature for 2 to 3 hours, or until the surface is dotted with bubbles and the dough has doubled in size.
After the first rise, lightly flour a 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. Do not knead.
Place the dough seam-side down on a large piece of parchment paper. Cover it loosely with a kitchen towel and let it rest for 30 minutes to rise again.
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. Lift the dough with the parchment paper and place both into the pot. Cover with the lid.
Bake covered for 30 minutes. Then remove the lid and bake for an additional 15 minutes, or until the bread is deep golden brown and crusty.
Remove the bread from the oven and transfer it to a wire rack. Let it cool completely before slicing.