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 stir with a wooden spoon or spatula until a shaggy, sticky dough forms. Ensure all the flour is hydrated.
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. The dough should double in size and have bubbles on the surface.
After the resting period, lightly flour a work surface and scrape the dough onto it. 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 risen again and passes the finger poke test (the indentation springs back slowly).
About 30 minutes before baking, place a heavy covered pot (such as a Dutch oven) with its lid in the oven and preheat to 450°F (230°C).
Carefully remove the hot pot from the oven. Lift the parchment paper with the dough and place it into the pot. Cover with the lid.
Bake covered for 30 minutes. Then remove the lid and bake for an additional 10 minutes until the crust is deep golden brown and crisp.
Remove the bread from the pot and transfer to a wire rack. Let cool completely before slicing.