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 tightly with plastic wrap or a clean kitchen towel and let it rest at room temperature for 12 to 18 hours, until the surface is dotted with bubbles and the dough has doubled in size.
Lightly flour a work surface and turn the dough out onto it. Sprinkle the dough with a little flour and fold it over on itself once or twice. Shape it loosely into a ball.
Place a large piece of parchment paper on a kitchen towel and dust it lightly with flour. Transfer the dough seam side down onto the parchment paper. Cover with another kitchen towel and let it rise for 1 to 2 hours, until it has almost doubled in size.
About 30 minutes before the dough is ready, place a 6-quart (5.7 liters) heavy covered pot (such as a Dutch oven) in the oven and preheat to 450°F (230°C).
Carefully remove the hot pot from the oven. Lift the dough with the parchment paper and place it into the pot. Cover with the lid and bake for 30 minutes.
Remove the lid and bake for an additional 15 minutes, until the loaf is golden brown and crusty.
Carefully remove the bread from the pot and let it cool on a wire rack for at least 1 hour before slicing.