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 combine.
Add 1 5/8 cups of warm water to the dry ingredients and mix with a wooden spoon or spatula until a shaggy, sticky dough forms.
Cover the bowl with plastic wrap or a clean kitchen towel and let the dough 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 work surface and place the dough on it. Sprinkle a little flour on top and fold the dough over on itself once or twice. Shape it into a ball.
Place a large piece of parchment paper on a kitchen towel and dust it with flour. Put the dough seam side down on the parchment paper. Cover with another kitchen towel and let it rise for about 1 to 2 hours, until it has nearly doubled.
About 30 minutes before baking, place a 6- to 8-quart 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. Lift the dough with the parchment paper 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 deep 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.