In a large mixing bowl, combine the all-purpose flour, instant yeast, and salt.
Add the warm water to the dry ingredients and stir with a wooden spoon until a shaggy dough forms.
Add the chopped rosemary, thyme, and parsley to the dough and mix until evenly distributed.
Cover the bowl tightly with plastic wrap or a clean kitchen towel and let the dough rest at room temperature for 12 to 18 hours, until the surface is dotted with bubbles.
After the resting period, 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 piece of parchment paper and cover it with a kitchen towel. Let it rise for 1 to 2 hours, until doubled in size.
About 30 minutes before baking, place a Dutch oven with its 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 inside the Dutch oven.
Cover with the lid and bake for 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 cool on a wire rack for at least 1 hour before slicing.