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 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 work surface and place the dough on it. Sprinkle the dough with a little flour and fold it over on itself once or twice. Shape it into a ball.
Place a large piece of parchment paper on a kitchen towel and dust it with flour. Place the dough seam side down on the parchment paper and cover it with another kitchen towel. Let it rise for about 2 hours, until it has doubled in size.
About 30 minutes before the dough is ready, place a 6- to 8-quart 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. Lift the parchment paper with the dough and place both into the pot. 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.
Remove the bread from the pot and let it cool on a wire rack for at least 1 hour before slicing.