Step 1: In a large mixing bowl, combine the all-purpose flour, salt, and instant yeast. Whisk them together until they are well integrated.
Step 2: Pour the warm water into the bowl with the dry ingredients. Use a wooden spoon or spatula to stir until all the flour is incorporated and a shaggy, sticky, and wet dough forms. Do not knead, just ensure no dry spots remain.
Step 3: Cover the bowl tightly with plastic wrap or a clean kitchen towel. Let the dough rise at room temperature for 12 to 18 hours, or overnight. The dough should significantly increase in volume and show many bubbles on the surface.
Step 4: Approximately 30 minutes before you plan to bake, preheat your oven to 450°F (232°C). Place your empty Dutch oven with its lid into the oven to heat up during this time.
Step 5: Lightly flour a clean work surface. Carefully turn the risen dough out onto the floured surface. With floured hands, gently fold the dough over itself a few times to form a loose, rustic ball. Be careful not to deflate it too much.
Step 6: Transfer the shaped dough onto a piece of parchment paper. Cover it lightly with a clean towel and let it rest for a second brief rise of about 20-30 minutes while the oven finishes preheating.
Step 7: Carefully remove the very hot Dutch oven from the oven. Using the parchment paper as a sling, gently lower the dough into the hot pot. Place the lid securely back on the Dutch oven.
Step 8: Bake with the lid on for 30 minutes. After 30 minutes, remove the lid and continue baking for another 15-20 minutes, or until the bread's crust is a beautiful deep golden brown and sounds hollow when tapped.
Step 9: Carefully remove the baked bread from the Dutch oven using the parchment paper. Transfer it to a wire rack and allow it to cool for at least 30 minutes (ideally an hour) before slicing. This allows the internal structure to set properly.