In a large mixing bowl, combine the 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 the flour is hydrated.
Cover the bowl tightly with plastic wrap or a clean kitchen towel. Let the dough rest at room temperature for 1 1/2 hours, or until the surface is dotted with bubbles and the dough has roughly doubled in size.
After the dough has risen, generously flour a clean work surface. Using a spatula or your hands dusted with flour, gently scrape the dough out of the bowl onto the surface.
Fold the dough over on itself once or twice to shape it into a rough ball. Do not knead or overwork the dough.
Place a large piece of parchment paper on the work surface and transfer the dough ball onto it. Cover the dough loosely with a kitchen towel and let it rest for 30 minutes.
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. Using the parchment paper, lift the dough and place it into the Dutch oven.
Cover with the lid and bake for 30 minutes.
After 30 minutes, remove the lid and bake for an additional 10 minutes to brown the crust.
Remove the bread from the Dutch oven and transfer it to a wire rack. Let it cool completely before slicing, about 1 hour.