In a large mixing bowl, combine the flour, salt, and instant dry yeast. Stir to mix.
Pour in the warm water and stir with a wooden spoon until a shaggy, sticky dough forms. It will look rough, and that is perfect!
Cover the bowl tightly with plastic wrap or a clean kitchen towel. Let it rise at room temperature for 3 to 4 hours, or until doubled in size and bubbly.
When the dough has risen, turn it out onto a well-floured surface. Sprinkle a little extra flour on top and gently shape it into a ball. Don’t knead, just a few folds is enough.
Place the dough on a piece of parchment paper. Cover it loosely with a towel while you preheat your oven.
Place your Dutch oven (with lid) into the oven and preheat to 450°F for about 30 minutes.
Once the Dutch oven is hot, carefully lift the dough with the parchment paper and place it inside the pot.
Cover with the lid and bake for 30 minutes.
After 30 minutes, remove the lid and bake uncovered for another 10 to 15 minutes, until the crust is deep golden brown.
Carefully remove the bread and let it cool on a wire rack for at least 30 minutes before slicing.
