See this recent one If you still need an answer you could add a comment for the author there.L
Yes it does, but it is not the only thing.The age of the yeast, the right proportions of flour and other ingredients. The amount of kneading so that the gluten in the flour is well worked. And of course the temperature of the yeast and ingredients both while the yeast is added and while the dough is rising. I hope this helps.