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. The dough will be sticky and rough; do not knead.
Cover the bowl tightly with plastic wrap or a clean kitchen towel and let it rest at room temperature for 12 to 18 hours, until the surface is dotted with bubbles and the dough has doubled in size.
Lightly flour a clean work surface and turn the dough out onto it. With floured hands, 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 large piece of parchment paper. Cover with a clean kitchen towel and let it rest for 1 to 2 hours until it has doubled in size again.
About 30 minutes before baking, place a 6-quart heavy covered Dutch oven or oven-safe pot with lid in the oven and preheat to 450°F.
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 loaf is golden brown and crusty.
Remove the bread from the pot and place it on a wire rack to cool completely before slicing.