In a large mixing bowl, combine 3 cups all-purpose flour, 1/4 teaspoon instant yeast, and 1 1/4 teaspoons salt.
Add 1 1/2 cups warm water to the dry ingredients and stir with a wooden spoon or spatula until a shaggy dough forms and 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 hours, or until the surface is dotted with bubbles and the dough has doubled in size.
After the dough has risen, lightly 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. Do not knead.
Place the dough seam side down on a large piece of parchment paper and cover loosely with a kitchen towel. Let it rest for 30 minutes.
About 30 minutes before baking, place a 5 to 6-quart cast iron Dutch oven with its lid inside your oven and preheat to 450°F (230°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 15 minutes, or until the bread is deep golden brown and crusty.
Remove the bread from the Dutch oven and transfer it to a wire rack to cool completely before slicing.