In a large mixing bowl, combine the flour, salt, and instant yeast. Stir until thoroughly mixed. Gradually add the warm water, mixing with a wooden spoon until a shaggy, sticky dough forms.

Cover the bowl with plastic wrap or a damp kitchen towel. Let it rise at room temperature for 12-18 hours until the dough doubles in size and becomes bubbly on the surface.

After the first rise, flour your work surface and pour the dough onto it. With floured hands, gently fold the dough over itself a few times to shape it into a ball, avoiding excessive handling to keep the air bubbles intact.

Transfer the dough to a clean bowl lined with parchment paper, seam side down, cover it again, and allow it to rise for another 1-2 hours.

About 30 minutes before baking, preheat your oven to 450°F (230°C) and place a Dutch oven or heavy pot (with a lid) inside to heat up.

Carefully remove the hot pot from the oven. Lift the dough using the parchment paper and place it gently inside the pot. Cover it with the lid and bake for 30 minutes.

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

Once done, transfer the bread to a wire rack to cool slightly before slicing and enjoying.