Instructions:

In a large mixing bowl, combine the flour, salt, and instant yeast. Stir the dry ingredients until well mixed.

Slowly add the warm water to the dry ingredients, mixing with a wooden spoon or spatula until a shaggy dough forms. Make sure all the flour is incorporated.

Cover the bowl with plastic wrap or a clean kitchen towel and let the dough rise at room temperature for 12 to 18 hours, or until it has doubled in size and is bubbly.

After the dough has risen, turn it out onto a well-floured surface. With floured hands, gently shape it into a ball without kneading.

Place the dough on a floured parchment paper and cover it with a kitchen towel. Let it rest for an additional 30 minutes while you preheat your oven to 450°F (232°C).

Place a Dutch oven (or a heavy oven-safe pot with a lid) in the oven as it preheats. Once the oven is hot, carefully remove the pot and lift the parchment with the dough into it. Cover with the lid and return to the oven.

Bake for 30 minutes with the lid on. Then, remove the lid and bake for an additional 15-20 minutes, or until the bread is golden brown and has a crispy crust.

Remove the bread from the pot and let it cool on a wire rack for at least 30 minutes before slicing.