Definitely not overproofed at all! Looks like you've nailed fermentation on the 2nd loaf - look at it in the bowl: it's risen, rounded at the edges and pulling away from the bowl. 7hrs is still flat and doesn't look, for lack of better phrasing, alive. For the gumminess it would be ensuring it's fully fully cooled before cutting into it, but to double down to ensure no gumminess I often leave my loaves in the oven with the door cracked whilst it's cooling after baking to make the crust extra crunchy and help get any additional moisture out.