In a large mixing bowl, combine the all-purpose 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 clean work surface and turn the dough out onto it.
With floured hands, gently 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 a kitchen towel and dust it with flour.
Transfer the dough seam side down onto the parchment paper and cover it loosely with another kitchen towel.
Let the dough rise for about 1 to 2 hours, until it has nearly doubled in size and passes the poke test (a gentle poke leaves an indentation that slowly fills back in).
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 and lift the dough using the parchment paper into the pot.
Cover with the lid and bake for 30 minutes.
Remove the lid and bake for an additional 10 minutes, until the bread is golden brown and crusty.
Remove the bread from the pot and let it cool completely on a wire rack before slicing.