In a large mixing bowl, combine the flour, instant yeast, and salt.
Add the warm water to 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 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 work surface and place the dough on it. Sprinkle a little flour on top and fold the dough over on itself once or twice. Shape it into a rough ball.
Place a large piece of parchment paper inside a clean bowl and transfer the dough onto the parchment paper. Cover loosely with a kitchen towel and let it rest for 1 to 2 hours until it has nearly doubled in size.
About 30 minutes before the dough is ready, 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 pot from the oven. Lift the parchment paper with the dough and place it 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.