Apple Yeast Water levain Baguettes

This is batch 9 of my 20 kg sack of T 65 French flour from L'Epicerie. 800 g per batch of 6 loaves . I’m very pleased. This is a first using 100% YW levain . I tweaked the ingredients by doubling the levain from 80g to 160g and adjusted the ingredients to reflect that. I also baked 3 per pan rather than 2 and increased the baking time. 

Here’s the crumb. The flavor is exceptional. 

white chicken chilie with roasted Hatch Chilies .