In a large mixing bowl, whisk together the all-purpose flour, salt, and instant dry yeast.

Add the warm water and stir with a wooden spoon until a shaggy, sticky dough forms.

Lightly oil a clean bowl, place the dough inside, and cover with plastic wrap or a clean towel. Let it rise at room temperature for 3–4 hours, or until doubled in size and bubbly.

Turn the dough out onto a floured surface and gently shape it into a round loaf. No kneading needed.

Place the shaped dough on a piece of parchment paper and let it rest uncovered for 30 minutes while the Dutch oven preheats.

Place a covered Dutch oven in the oven and preheat to 450°F for 30 minutes.

Carefully remove the hot Dutch oven. Lower the dough into the pot using the parchment paper.

Score the top of the dough with a sharp knife or lame.

Cover and bake for 30 minutes.

Remove the lid and bake for another 10–15 minutes, until the crust is deep golden brown and the loaf sounds hollow when tapped.

Lift the bread out and cool completely on a wire rack before slicing.