In a large mixing bowl, combine the all-purpose 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. Ensure all flour is incorporated.
Cover the bowl tightly with plastic wrap or a clean kitchen towel. Let the dough rest at room temperature for 12 hours, or overnight, until the surface is dotted with bubbles and the dough has risen and expanded.
After the dough has risen, generously flour a clean surface and gently 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 a large piece of parchment paper on the surface and transfer the dough onto it. Cover with a kitchen towel and let it rest for 1 hour.
About 30 minutes before the dough is ready, place a 5 to 6-quart Dutch oven with its lid inside your oven and preheat to 450°F (230°C).
Carefully remove the hot Dutch oven from the oven. Lift the dough by the parchment paper and place both 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 until the bread is golden brown and crusty.
Remove the bread from the Dutch oven and transfer it to a wire rack. Let it cool completely before slicing.