In a large mixing bowl, combine 3 cups of all-purpose flour, 1/4 teaspoon of instant yeast, and 1 1/4 teaspoons of salt. Stir until evenly mixed.
Add 1 1/2 cups of warm water (about 110°F) 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 8 to 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 scrape the dough out of the bowl onto it.
With floured hands, gently 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 loosely with a kitchen towel. Let it rest for 30 minutes.
About 30 minutes before baking, preheat your oven to 450°F (230°C). Place an empty metal baking sheet or pizza stone on the middle rack of the oven to heat.
After the dough has rested, carefully transfer the dough on the parchment paper onto the preheated baking sheet or pizza stone.
Pour 1 cup of hot water into a shallow pan placed on the bottom rack of the oven to create steam. Quickly close the oven door to trap the steam.
Bake the bread for 30 minutes with the steam, then remove the pan with water and continue baking for an additional 10 minutes or until the crust is deep golden brown and crisp.
Remove the bread from the oven and transfer it to a wire rack to cool completely before slicing.