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

Add the water and mix with a wooden spoon until a shaggy dough forms. Ensure all flour is incorporated.

Cover the bowl with plastic wrap and let it rise at room temperature for 12 to 18 hours, until the surface is dotted with bubbles.

After the first rise, turn the dough out onto a floured surface. With floured hands, fold the dough over itself a few times to shape it into a ball.

Place the shaped dough on a floured piece of parchment paper. Cover with a towel and let it rise for about 1 to 2 hours, until doubled in size.

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

Carefully remove the hot pot from the oven. Lift the dough using the parchment paper and place it into the pot. Cover with the lid.

Bake for 30 minutes covered, then remove the lid and bake for an additional 15 minutes until the bread is golden brown.

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