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.
Add 1 1/2 cups of 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 clean 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 a large piece of parchment paper on the work surface and transfer the dough onto it. Cover the dough loosely with a kitchen towel and 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 5 to 6 quart cast iron 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 with 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.
Using tongs or oven mitts, carefully remove the bread from the Dutch oven and place it on a wire rack to cool completely before slicing.