In a large mixing bowl, combine the flour, instant yeast, and salt. Stir to mix evenly.
Pour the warm water into 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. With floured hands, fold the dough over on itself once or twice to shape it into a rough ball.
Place the dough seam side down on a large piece of parchment paper. Cover with a kitchen towel and let it rest for 1 to 2 hours, until it has nearly doubled in size again.
About 30 minutes before the dough is ready, place a 5- to 6-quart Dutch oven with its lid in the oven and preheat to 450°F (230°C).
Carefully remove the hot Dutch oven from the oven. Lift the dough using the parchment paper and place both into the Dutch oven.
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 Dutch oven and let it cool completely on a wire rack before slicing.