For doughs with lower hydration, a food processor saves you significant time and effort.  I can make a batch of dough in under 5 minutes.  Once you get above 70% hydration, I recommend you make your dough by hand unless you want to clean a soupy mess out of the bowl.

To be fair, you can get equally good results by hand.  Some might even find the kneading to be therapeutic.  If that's your thing, go for it!

Hydration refers to the amount of liquid in your dough relative to the flour.  The higher the hydration, the wetter the dough.

62% hydration would mean that you use 62 grams of water for each 100 grams of flour.

62/100 = 0.62 or 62%

A scale will give you more consistent results than you can achieve with measuring cups.

If you scooped out two cups of flour, it's highly likely that each one will contain a different amount depending on how tightly it was packed.

When you weigh your ingredients, you eliminate the variability, giving you the same results each time.