In a large mixing bowl, combine the flour, salt, and instant yeast. Mix well to ensure even distribution of the ingredients.

Gradually add the warm water to the dry ingredients, stirring with a wooden spoon or spatula until a sticky dough forms. The dough will be wet and shaggy.

Cover the bowl with plastic wrap or a clean kitchen towel and let it rest at room temperature for 12 to 18 hours. This long fermentation time will develop flavor and texture.

After the resting period, lightly flour a clean surface and turn the dough out onto it. With floured hands, gently stretch and fold the dough over itself a few times to shape it into a rough rectangle.

Divide the dough into two equal pieces and shape them into loaves. Place each loaf on a well-floured piece of parchment paper.

Cover the loaves with a kitchen towel and let them rise for another 1 to 2 hours, until they have puffed up.

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

Once the oven is hot, carefully transfer the loaves (with the parchment paper) onto the baking stone or sheet. Bake for 25 to 30 minutes, or until the loaves are golden brown and sound hollow when tapped on the bottom.

Remove the loaves from the oven and let them cool on a wire rack before slicing.