In a large mixing bowl, combine the flour, instant yeast, and salt. Stir to combine.
Add the warm water to the dry ingredients and mix with a wooden spoon or spatula until a shaggy, sticky dough forms. Ensure all flour is incorporated.
Cover the bowl tightly with plastic wrap or a clean kitchen towel and let the dough rest at room temperature for 12 to 16 hours, until the surface is dotted with bubbles and the dough has doubled in size.
Lightly flour a clean work surface and gently turn the dough out onto it. Using floured hands, fold the dough over on itself once or twice to shape it into a rough ball. Do not knead.
Place a piece of parchment paper inside a large bowl or proofing basket and set the dough seam-side down on the parchment. Cover with a towel and let it rest for 1 to 2 hours, until it has risen again and nearly doubled.
About 30 minutes before baking, 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. 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.
Using oven mitts, carefully remove the bread from the Dutch oven and transfer it to a wire rack to cool completely before slicing.