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, sticky dough forms. Ensure all flour is incorporated.
Cover the bowl tightly with plastic wrap or a clean kitchen towel and let it rest at room temperature for 12 hours, preferably overnight. The dough will rise and have bubbles on the surface.
After the resting period, lightly flour a work surface and turn the dough out onto it. With floured hands, gently fold the dough over itself once or twice to shape it into a rough ball.
Place a large piece of parchment paper on a kitchen towel and dust it generously with cornmeal or flour. Set the dough seam-side down on the parchment paper. Cover it 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 baking, place a Dutch oven or heavy oven-safe pot with a lid in the oven and preheat to 450°F (230°C).
Carefully remove the hot pot 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.
Using oven mitts, carefully remove the bread from the pot and transfer it to a wire rack to cool completely before slicing.