In a large mixing bowl, combine 3 cups of all-purpose flour, 1/4 teaspoon instant yeast, and 1 1/4 teaspoons salt.
Add 1 1/2 cups of warm water to the dry ingredients and stir with a wooden spoon or spatula until a shaggy, sticky dough forms.
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 itself once or twice to shape it into a rough ball. Do not knead.
Place a large piece of parchment paper on the work surface and sprinkle it with flour. Place the dough seam side down on the parchment paper and cover it loosely with a kitchen towel. Let it rise for 1 to 2 hours until it has nearly doubled in size.
About 30 minutes before baking, place a 5 to 6 quart cast iron Dutch oven with its lid in the oven and preheat to 450°F.
Carefully remove the hot Dutch oven from the oven. Using the parchment paper, lift 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 to cool completely before slicing.