Middle-Class Brioche

hello all.  so i finally got a copy of bread bakers apprentice and I made the recipe for the middle class brioche.  I baked off a third of the dough last night just after 4 hours of refrigeration and the results were fantastic.  Im proofing the rest of the dough right now and im very curious to see the differences in the dough performance if any at all are notable.
has anybody here tried the recipe for the Rich Man's Brioche?  if so how would you compare the texture of the two?