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 well mixed.
Pour 1 1/2 cups of warm water (about 110°F) into 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 the dough rise at room temperature for 12 to 18 hours, until the surface is dotted with bubbles and the dough has doubled in size.
After the first rise, lightly flour a work surface and turn the dough out onto it. Fold the dough over on itself once or twice to shape it into a rough ball. Do not knead.
Place the dough seam side down on a large piece of parchment paper. Cover with a clean kitchen towel and let it rise for 1 to 2 hours, until it has nearly doubled in size again.
About 30 minutes before the end of the second rise, preheat your oven to 450°F. Place a heavy covered pot (such as a Dutch oven) with its lid inside the oven to heat.
Carefully remove the hot pot from the oven. Lift the dough using the parchment paper and place both into the pot. Cover with the lid and bake for 30 minutes.
Remove the lid and bake for an additional 15 minutes, until the bread is deep golden brown and crusty.
Remove the bread from the pot and let it cool completely on a wire rack before slicing.