In a large mixing bowl, combine the all-purpose flour, instant yeast, and salt. Stir to mix evenly.
Pour the warm water into the dry ingredients and stir with a wooden spoon or spatula until a shaggy, sticky dough forms and no dry flour remains.
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.
Lightly flour a work surface and turn the dough out onto it. Sprinkle the dough with a little more flour and fold it over on itself once or twice to shape it into a rough ball.
Cover the dough loosely with a clean kitchen towel and let it rest for 15 minutes.
Using just enough flour to keep the dough from sticking, gently shape it into a smooth ball.
Place a large piece of parchment paper on a kitchen towel and dust it generously with cornmeal or flour. Place the dough seam side down on the parchment paper. Cover with the kitchen towel and let rise for 1 to 2 hours, until it has nearly doubled in size.
About 30 minutes before the dough is ready, place a heavy 5- to 6-quart Dutch oven with its lid in the oven and preheat to 450°F (230°C).
Carefully remove the hot Dutch oven from the oven. Lift the parchment paper with the dough and place it into the Dutch oven. Cover with the lid.
Bake for 30 minutes with the lid on, then remove the lid and bake for an additional 15 minutes, until the loaf is deep golden brown and crusty.
Remove the bread from the Dutch oven and place it on a wire rack. Let cool completely before slicing.