In a large mixing bowl, combine the flour, salt, and instant yeast.

Add the water and stir with a wooden spoon until a shaggy dough forms.

Cover the bowl with plastic wrap and let it sit at room temperature for 12 to 18 hours, until the surface is bubbly and the dough has doubled in size.

Lightly flour a work surface and turn the dough out onto it.

With floured hands, shape the dough into a ball and place it on a floured piece of parchment paper.

Cover the dough with a clean kitchen towel and let it rise for another 1 to 2 hours.

About 30 minutes before baking, place a Dutch oven in the oven and preheat to 450°F (232°C).

Carefully remove the Dutch oven from the oven.

Lift the dough using the parchment paper and place it into the hot Dutch oven.

Cover with the lid and bake for 30 minutes.

Remove the lid and bake for an additional 15 minutes, until the bread is golden brown.

Remove the bread from the Dutch oven and let it cool on a wire rack for at least 1 hour before slicing.