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 and all flour is incorporated.
Cover the bowl tightly with plastic wrap or a clean kitchen towel and let it rest at room temperature for 12 to 18 hours, until the surface is dotted with bubbles and the dough has doubled in size.
After the dough has risen, generously flour a clean work surface and your hands. Turn the dough out onto the floured surface.
With floured hands, gently 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 with flour. Place the dough seam side down on the parchment paper and cover it with the towel. Let it rest for 1 to 2 hours, until it has nearly doubled in size.
About 30 minutes before the dough is ready, place a 5- to 6-quart Dutch oven with its lid in the oven and preheat to 450°F (230°C).
Carefully remove the hot Dutch oven from the oven. Lift the dough with the parchment paper and place it 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.
Remove the bread from the Dutch oven and let it cool completely on a wire rack before slicing.