In a large mixing bowl, combine the flour, instant yeast, and salt. Stir to mix evenly.
Add the warm water to the dry ingredients and stir with a wooden spoon or spatula until a shaggy, sticky dough forms and all the flour is hydrated.
Cover the bowl tightly with plastic wrap or a clean kitchen towel and let the dough rise at room temperature for 12 to 16 hours, until the surface is bubbly and the dough has doubled in size.
After the dough has risen, lightly flour a work surface and turn the dough out onto it. Fold the dough over itself once or twice to shape it into a rough ball. Do not knead.
Place the dough seam side down on a piece of parchment paper and cover with a clean kitchen towel. Let it rest for 30 minutes.
About 30 minutes before baking, place a heavy covered Dutch oven or oven-safe pot (with 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 pot. Cover with the lid.
Bake covered for 30 minutes, then remove the lid and bake for an additional 15 minutes until the crust is deep golden brown and crisp.
Remove the bread from the oven and transfer it to a wire rack. Let cool completely before slicing.