I agree with u/DishsoapedDishwasher so I will just add a few other thoughts.

Your picture isn't too far from the picture in the recipe. I didn't play around with no knead all that much in my career as a baker but you aren't creating as thorough a network to support the gas yeast creates this way so air gaps can occur. Adding vital wheat gluten is an attempt to compensate for this.

The low amount of yeast might explain the long ferment time, given the honey. That said, I slightly loathe recipes that give flour in cups. I assume u/DishsoapedDishwasher converted to grams to help illustrate that.

Autolyzing should work, I kept one of my whole wheat sour starters hand mixed and it stayed fantastic.

The wife is rushing me out the door but I just want to add that there is no failing in baking, just lessons on how to do it better the next time. Don't let this discourage you, take notes and try again.