In a large mixing bowl, combine the all-purpose flour, salt, and instant yeast. Stir to mix evenly.
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 the dough rest at room temperature for 12 hours, or overnight, until the surface is dotted with bubbles and the dough has doubled in size.
After the dough has risen, 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. Do not knead.
Place a large piece of parchment paper on a kitchen towel and dust the towel with flour. Put the dough seam side down on the parchment paper and cover it loosely with another kitchen towel. Let it 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 inside your oven and preheat to 450°F (232°C).
Carefully remove the hot Dutch oven from the oven. Lift the dough using the parchment paper and place both into the Dutch oven.
Cover with the lid and bake for 30 minutes.
Remove the lid and bake for an additional 15 minutes, or until the bread is deep golden brown and crusty.
Using oven mitts, carefully remove the bread from the Dutch oven and transfer it to a wire rack to cool completely before slicing.