In a large mixing bowl, add the flour, instant sourdough yeast, and salt.
Slowly add the warm water and stir well until a dough forms. If you need to add some water for dry spots or left over flour add a tablespoon at a time.
Cover the bowl with a damp towel for 2 hours at room temperature. (You can also cover the bowl with plastic wrap and poke a few small holes in it to allow gasses to escape.)
Sprinkle a couple of tablespoons of flour onto a countertop or cutting board and place the dough on it and sprinkle a little over top and smooth it around the outside to make handling it easier.
Stretch and fold over the sides to create a round dome shaped with the edges tucked into the bottom. (do not work the flour into the dough)
Let dough rise for one additional hour at room temperature to rise further. You can also place it in the refrigerator overnight. If refrigerated, let dough sit at room temperature for an 1 hour before baking.
Line an enameled Dutch oven with parchment paper.
When the dough has 30 minutes left to rise, place the parchment paper lined dutch oven with the lid on into a cold oven and then turn the oven on to preheat oven at 500 degrees F. Allow the dutch oven to stay in the oven for those 30 minutes.
If desired, slice 3-4 the shallow cuts along on the top of the bread with a sharp knife.
Carefully remove the Dutch oven from the oven, remove the lid and sprinkle about a tablespoon of flour on the parchment paper.
Reduce the heat on the oven to 425 degrees F.
Place the dough onto the parchment paper in the dutch oven and place the lid on.
Bake for 30 minutes (with lid on).
Then remove the lid and bake for another 10-15 minutes.
Remove from oven, remove bread from the dutch oven by lifting it out by the parchment paper and let cool on a wire rack.