In a large mixing bowl, combine the flour, instant yeast, and salt. Stir until evenly mixed.
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 wet and sticky; do not add more flour.
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.
After the dough has risen, lightly flour a clean work surface and gently turn the dough out onto it. Sprinkle the dough with a little flour and fold it over on itself once or twice. Shape it into a rough ball without kneading.
Place a large piece of parchment paper on a kitchen towel and dust it with flour. Transfer the dough onto the parchment paper, seam side down. Cover it loosely with another kitchen towel and let it rise for 1 to 2 hours, until it has almost doubled in size.
About 30 minutes before baking, place a heavy covered Dutch oven or oven-safe pot with lid in the oven and preheat the oven to 450°F (230°C).
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 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 transfer it to a wire rack to cool completely before slicing.