In a large mixing bowl, whisk together the flour, salt, and instant yeast until well blended.

Pour in the warm water and stir with a wooden spoon until a sticky dough forms.

Cover the bowl with plastic wrap or a damp towel and let it rise at room temperature for 12-18 hours until doubled in size.

Preheat your oven to 450°F (232°C) and place a cast-iron pot with its lid inside to heat for about 30 minutes.

Dust a clean surface with flour and turn out the risen dough onto it. Shape gently into a rough ball.

Transfer the dough seam-side down into a well-floured basket or bowl. Cover and let rest for another 30 minutes.

Carefully remove the hot pot from the oven, place the dough inside, cover with the lid, and bake for 30 minutes.

Remove the lid and continue baking for an additional 15 minutes until golden brown.

Let cool on a wire rack for at least 30 minutes before slicing.