In a large bowl, mix together the flour, salt, and instant yeast.

Gradually add warm water, stirring until a shaggy dough forms.

Cover the bowl with plastic wrap or a clean kitchen towel and let it rest at room temperature for about 12-18 hours, or until the surface is bubbly.

After the dough has risen, sprinkle some flour on a clean surface and gently turn the dough out.

Using floured hands, fold the dough over onto itself a few times to shape it into a rough rectangle.

Let it rest for another 30 minutes, covered with a towel.

Preheat your oven to 450°F (230°C). Place a baking stone or an inverted baking sheet in the oven to heat up.

Carefully transfer the dough onto parchment paper, then slide it onto the hot baking stone or sheet.

Bake for 25-30 minutes, or until the bread is golden brown and sounds hollow when tapped on the bottom.

Let the bread cool on a wire rack before slicing.