I found that when rolling out my brioche to make braids the strand isn't smooth but fairly wrinkly; it sometimes even tears the gluten. Having passed the windowpane test I am not leaning towards a gluten development issue. The dough is refrigerated by the time I shape it. Could the dough be too cold making it less pliable? I've been quite successful in the past without the refrigeration process, that's why my thoughts went to the dough being cold.