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 12 to 18 hours, until the surface is dotted with bubbles and the dough has doubled in size.
After the dough has risen, generously flour a clean work surface and scrape the dough onto it.
With floured hands, fold the dough over on itself once or twice to shape it into a rough ball. Do not knead.
Place a large piece of parchment paper on the work surface and sprinkle it with cornmeal. Transfer the dough ball onto the parchment paper, seam side down. Cover loosely with a kitchen towel and let it rise for 1 to 2 hours, until it has almost doubled in size.
About 30 minutes before the dough is ready, place a 5 to 6-quart Dutch oven with its lid inside your oven and preheat to 450°F (232°C).
Carefully remove the hot Dutch oven from the oven. Using the parchment paper, lift the dough and place it into the Dutch oven. Cover with the lid.
Bake the bread covered for 30 minutes.
Remove the lid and bake for an additional 15 minutes, until the crust is deep golden brown.
Use tongs or oven mitts to carefully remove the bread from the Dutch oven. Transfer it to a wire rack and let it cool completely before slicing.