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 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. The dough will rise and become bubbly.
After the resting period, lightly flour a work surface and your hands. Turn the dough out onto the surface and fold it over on itself once or twice to shape it into a rough ball. Do not knead.
Place the dough seam side down on a large piece of parchment paper. Cover it loosely with a kitchen towel and let it rest for 1 to 2 hours, until it has doubled in size.
About 30 minutes before baking, place a heavy covered pot (such as a Dutch oven) in the oven and preheat to 450°F (230°C).
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.
Bake the dough covered for 30 minutes. Then 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 cool on a wire rack for at least 1 hour before slicing.