In a large mixing bowl, combine the all-purpose flour, instant yeast, and salt. Stir to evenly distribute the ingredients.
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 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. Using floured hands, fold the dough over on itself once or twice to shape it into a rough ball. Do not knead.
Place the dough seam side down on a large piece of parchment paper. Cover with a clean kitchen towel and let it rest for 1 to 2 hours, until it has almost doubled in size.
About 30 minutes before baking, place a heavy covered Dutch oven or oven-safe pot with lid into the oven and preheat to 450°F (230°C).
Carefully remove the hot pot from the oven. Using the parchment paper, lift the dough and place it into the pot. 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.
Carefully remove the bread from the pot and transfer to a wire rack. Let cool completely before slicing.