Yes, you can use brown sugar when making a no-knead bread dough. While the traditional no-knead bread recipes usually call for regular granulated sugar, brown sugar can be substituted in most cases. The main difference between the two sugars is their flavor and moisture content, but it won't significantly impact the overall bread-making process.
If you want to use brown sugar in a no-knead bread dough, simply replace the granulated sugar in the recipe with an equal amount of brown sugar. The bread should still turn out delicious and might have a slightly richer flavor due to the molasses content in brown sugar.
Keep in mind that brown sugar is slightly more hygroscopic (it retains moisture) than granulated sugar, so you may notice a slightly moister dough or a different texture in the final bread. To adjust for this, you might want to monitor the dough consistency during the initial mixing and adjust the water or flour if needed, but this is often not necessary.
Overall, feel free to experiment with brown sugar in your no-knead bread recipe and enjoy the subtle flavor variation it brings to the finished loaf. Happy baking!