In a large mixing bowl, whisk together the flour, instant yeast, and salt until evenly combined.
Add the warm water to the dry ingredients and stir with a wooden spoon or spatula until a shaggy, sticky dough forms. Make sure 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 to 18 hours, until the surface is dotted with bubbles and the dough has doubled in size.
Generously flour a work surface and scrape the dough onto it. Sprinkle the dough with a little more flour and fold it over on itself once or twice. Shape into a rough ball.
Place a large piece of parchment paper inside a clean bowl or proofing basket and transfer the dough onto the parchment paper. Cover with a kitchen towel and let it rise for 1 to 2 hours, until it has nearly doubled again.
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 (230°C).
Carefully remove the hot Dutch oven from the oven. Lift the dough using the parchment paper 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 bread is deep golden brown and crusty.
Remove the bread from the pot and transfer to a wire rack. Let cool completely before slicing.