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

Pour the warm water into the dry ingredients and mix with a wooden spoon until a shaggy dough forms.

Cover the bowl with plastic wrap or a kitchen towel and let it sit at room temperature for 12 to 18 hours.

Dust a clean surface with flour and gently turn the dough out.

Using floured hands, fold the dough over itself a couple of times to form a round shape.

Place the shaped dough on a floured surface, cover it, and let it rise again for about 1 to 2 hours.

About 30 minutes before baking, place a cast iron Dutch oven in the oven and preheat to 450°F (230°C).

Carefully remove the hot Dutch oven from the oven, gently place the dough inside, cover with the lid, and bake for 30 minutes.

Remove the lid and bake for an additional 15 to 20 minutes until golden brown.

Let the bread cool completely on a wire rack before slicing.