In a large mixing bowl, combine the all-purpose flour, instant yeast, and salt.
Pour the warm water into the dry ingredients and stir with a wooden spoon or spatula until a shaggy, sticky dough forms. Ensure all flour is incorporated.
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, 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 lightly with flour. Place the dough seam side down on the parchment paper. Cover with another towel and let rest for 1 to 2 hours until doubled in size.
About 30 minutes before baking, place a 5 to 6-quart Dutch oven with its lid in the oven and preheat to 450°F (232°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.
Using oven mitts, carefully remove the bread from the Dutch oven and transfer it to a wire rack to cool completely before slicing.