In a large mixing bowl, combine the flour, instant yeast, and salt.
Add the warm water to the dry ingredients and stir with a wooden spoon or spatula until a shaggy, sticky dough forms.
Cover the bowl tightly 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 turn the dough out onto it. Sprinkle a little flour on top of the dough and fold it over itself once or twice to shape it into a rough ball.
Place a large piece of parchment paper on a kitchen towel and dust it generously with flour. Transfer the dough seam side down onto the parchment paper and cover it with another kitchen towel. Let it rise for 1 to 2 hours until it has nearly doubled in size.
About 30 minutes before the dough is ready, place a heavy covered Dutch oven (or heavy pot with lid) in the oven and preheat to 450°F (230°C).
Carefully remove the hot Dutch oven 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 deep golden brown and crusty.
Use tongs or a spatula to remove the bread from the pot and transfer it to a wire rack to cool completely before slicing.