In a large mixing bowl, combine the 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. Ensure all flour is incorporated.
Cover the bowl tightly with plastic wrap or a clean kitchen towel and let the dough rise at room temperature for 12 to 16 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. Sprinkle the dough with a little flour and fold it over on itself once or twice to shape it into a rough ball.
Place a large piece of parchment paper on the work surface and dust it with cornmeal or flour. Transfer the dough seam side down onto the parchment paper. Cover it loosely with a kitchen towel and let it rest for 1 to 2 hours, until it has risen and looks puffy.
About 30 minutes before the dough is ready, place a 5 to 6-quart Dutch oven with its lid inside your oven and preheat to 450°F (230°C).
Carefully remove the hot Dutch oven from the oven. Lift the parchment paper with the dough and place it into the Dutch oven. Cover with the lid.
Bake the bread covered for 30 minutes. Then remove the lid and bake for an additional 15 minutes, until the crust is deep golden brown and crisp.
Remove the bread from the Dutch oven and transfer it to a wire rack. Let it cool completely before slicing, about 1 hour.