Ok... So I followed Craig's NP dough making process but at step 5/6, which is just after mixing all the ingredients together, it was too wet to knead. I tried kneading it more than 20 or so times, thinking it would dry up to the same consistency described in Craig's recipe and shown in the pictures but it didn't. I ended up adding very small amounts of flour to acquire the same consistency, which was about 1 cup. If this is a factor, the humidity in my house is approx. 35%.
I did the bulk ferment for about 26 hours, as opposed to 24 hours. (I was out and could not get back in time). I kept it at 65F most of the time, say 95% of the time, fluctuating to 66/67F and sometimes going down to 64F. At the end of the bulk ferment, I got a few bubbles and hardly any rise, which I believe is in line with Craig's process.
I started the fermentation of the dough balls at 65F and increased the temp to 78F after 14 hours and took them out of the proofing box approx. 10 hours later. The first two pictures are just after taking them out of the proofing box and the last one is obviously the result.
Again, thank you to everyone!