In a large mixing bowl, combine the all-purpose 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 dough forms. The dough will be sticky and rough.
Cover the bowl tightly with plastic wrap or a clean kitchen towel and let the dough rest at room temperature for 8 to 12 hours, or until the surface is dotted with bubbles and the dough has doubled in size.
After the dough has risen, preheat your oven to 450°F (230°C). Place a Dutch oven or heavy oven-safe pot with a lid inside the oven to heat for at least 30 minutes.
While the oven and pot heat, turn the dough out onto a well-floured surface. Sprinkle the dough with 1 tablespoon of the everything bagel seasoning and gently fold it into the dough by pressing and folding the dough over itself 2 to 3 times. Shape the dough into a round loaf.
Carefully remove the hot Dutch oven from the oven. Place the dough seam side down into the pot. Sprinkle the top of the dough with the remaining 1 tablespoon of everything bagel seasoning.
Cover the pot with the lid and bake for 30 minutes.
Remove the lid and bake for an additional 10 minutes, or until the crust is deep golden brown and crisp.
Transfer the bread to a wire rack and let cool completely before slicing.