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 dough forms and all the flour is absorbed.
Cover the bowl tightly with plastic wrap 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 the dough with a little flour and fold it over on itself once or twice to shape it into a rough ball.
Cover the dough loosely with plastic wrap and let it rest for 15 minutes.
Using a kitchen towel, dust a cotton towel with flour and place the dough seam side down on the towel. Fold the towel over the dough 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 covered pot (such as a Dutch oven) in the oven and preheat to 450°F (230°C).
Carefully remove the hot pot from the oven. Lift the dough with the towel and gently place it into the pot, seam side up.
Cover the pot with its 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 on a wire rack before slicing.