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.
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.
Lightly flour a clean work surface and turn the dough out onto it. With floured hands, fold the dough over on itself once or twice to shape it into a rough ball. Cover loosely with plastic wrap and let rest for 15 minutes.
Using just enough flour to keep the dough from sticking, gently and quickly shape the dough into a ball. Place the dough seam side down on a large piece of parchment paper. Cover with a kitchen towel and let rise 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 (232°C).
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 and return to the oven.
Bake for 30 minutes with the lid on. Then 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 transfer it to a wire rack. Let cool completely before slicing.