In a large mixing bowl, combine the flour, instant yeast, and salt.
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 with plastic wrap or a clean kitchen towel and let the dough rest at room temperature for 12 hours, or until the surface is dotted with bubbles and the dough has doubled in size.
After the dough has risen, generously 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.
Place a large piece of parchment paper on the work surface and set the dough seam side down on the parchment.
Cover the dough loosely with a kitchen towel and let it rest 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 cast iron Dutch oven with its lid in the oven and preheat to 450°F (230°C).
Carefully remove the hot Dutch oven from the oven and lift the dough on the parchment paper 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.
Use tongs or oven mitts to carefully remove the bread from the Dutch oven and transfer to a wire rack to cool completely before slicing.