You can always mix by machine, but it’s always advised to knead bread by hand because it’s easiest to tell how much gluten has developed based on how the dough feels. The quality of doughs are more of a see/feel sort of gauge rather than a time gauge. If you use a mixer, a good test to do is to cut off a piece of dough every couple of minutes or so and stretch it between your fingers. The dough should appear almost translucent (you can see light through it) when pulled thin, without breaking apart! If your dough passes this test, it has great gluten development!

Yes. It's the same thing.

Right

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