In a large mixing bowl, combine the flour, salt, and instant yeast. Gradually add the water while stirring until a shaggy dough forms. No kneading is required at this stage. Cover the bowl with a kitchen towel or plastic wrap and let it rest at room temperature for 12-18 hours. The dough will rise and develop bubbles.

After the initial rise, turn the dough out onto a lightly floured surface. Gently shape it into a ball by folding the edges into the center. Handle the dough with care to preserve its airiness. Dust a piece of parchment paper or a clean kitchen towel with flour or cornmeal and place the dough seam-side down. Cover it loosely and let it rise for another 1-2 hours.

Place your Dutch oven (with the lid on) inside the oven and preheat to 450°F (230°C) for at least 30 minutes. This step ensures the pot is hot enough to create steam, which is key to a crusty loaf.

Carefully remove the hot Dutch oven from the oven and use the parchment paper to transfer the dough into the pot. If not using parchment, gently place the dough directly into the pot. Cover with the lid and bake for 30 minutes. Then, remove the lid and bake for an additional 15-20 minutes, or until the crust is golden brown.

Transfer the bread to a wire rack and let it cool completely before slicing. This allows the crumb to set and enhances the texture and flavor.