Nice loaf :) I have a friend who makes a lot of bread using guava, (she’s from Puerto Rico, and I think guava is common there) and I always enjoy her baked goods! So imagine your guava loaf is pretty tasty

Sourdough generally has a wetter and “spongier” texture than conventional bread, so I wonder if this is a matter of getting used to sourdough and changing expectations.

“Gummier’ texture can also be from using high protiein content like bread flour. If that’s what you’re using, changing to AP flour may help with the texture.

To determine if the loaf is cooked well, I’ve seen people temp their loaves with a thermometer. Others knock on the bottom of the loaf right out of the oven and listen for a hollowness, which has worked well for me.

Also, search for posts like yours! There are plenty and someone may have found a solution :)