I wouldn't bother using the KA at this point. AP flour does not have enough protein to make a strong dough. Just try bread flour and keep everything else the same and note the results. I've made some great no knead breads using a similar recipe.
I see his recipe calls for kosher salt by volume, but he doesn't specify which brand. The two major brands differ greatly by volume. I'd suggest weighing the salt, and it really doesn't matter which type - kosher, table, sea, etc. Just don't use iodized. For that recipe you probably want around 9 grams.