In a large mixing bowl, combine the all-purpose flour, instant yeast, and salt. Stir well to evenly distribute the ingredients.
Add the warm water to the dry ingredients and mix with a wooden spoon or spatula until a shaggy, sticky dough forms. Ensure all flour is hydrated.
Cover the bowl tightly with plastic wrap or a clean kitchen towel and let the dough rise at room temperature for 8 to 12 hours, or until it has doubled in size and is bubbly on the surface.
After the dough has risen, generously flour a clean work surface and your hands. Turn the dough out onto the surface and fold it over itself once or twice to shape it into a rough ball.
Place the dough seam side down on a piece of parchment paper. Cover it loosely with a kitchen towel and let it rest for 30 minutes.
About 30 minutes before baking, preheat your oven to 450°F (230°C). Place a heavy lidded pot (such as a Dutch oven) inside the oven to heat up as well.
Carefully remove the hot pot 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.
After 30 minutes, remove the lid and bake for an additional 15 minutes to brown the crust.
Remove the bread from the oven and transfer it to a wire rack. Let it cool completely before slicing.