In a large mixing bowl, combine the flour, instant yeast, and salt. Stir to blend evenly.
Add the warm water to the dry ingredients and mix with a wooden spoon or spatula until a shaggy, sticky dough forms.
Cover the bowl tightly with plastic wrap or a clean kitchen towel and let the dough rest at room temperature for 1 hour 30 minutes to 2 hours, until the surface is dotted with bubbles and the dough has doubled in size.
About 30 minutes before baking, place a 5 to 6-quart Dutch oven with its lid in the oven and preheat to 450°F (230°C).
When the dough is ready and the oven is preheated, carefully remove the hot Dutch oven from the oven.
Lightly flour a clean work surface and gently turn the dough out onto it. Shape the dough into a rough ball by folding the edges toward the center.
Place the dough seam side down on a piece of parchment paper.
Using oven mitts, lift the dough with the parchment paper and place it into the hot Dutch oven. Cover with the lid.
Bake covered for 30 minutes.
After 30 minutes, remove the lid and bake for an additional 15 minutes to develop a deep golden crust.
Remove the bread from the Dutch oven and transfer it to a wire rack. Let it cool completely before slicing, about 1 hour.