In a large mixing bowl, combine the all-purpose flour, instant yeast, and salt. Stir well to mix the dry ingredients evenly.
Add the warm water to the dry ingredients and mix with a wooden spoon or spatula until a sticky dough forms. Ensure all flour is incorporated.
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 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 a clean kitchen towel on the counter and dust it generously with flour. Place the dough seam side down on the towel and dust the top with flour. Cover with another towel and let it rise for 1 to 2 hours, until it has nearly doubled in size.
About 30 minutes before the dough is ready, place a heavy oven-safe pot with a lid (such as a Dutch oven) in the oven and preheat to 450°F (230°C).
Carefully remove the hot pot from the oven. Gently transfer the dough from the towel into the pot, seam side up.
Cover the pot 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 pot and let it cool completely on a wire rack before slicing.